Mozzarella Panini with Pressed Apricot & Pickled Red Onion | culture: the word on cheese
Sweet Spanish pan de orejon (apricot-almond cake) and tangy pickled red onion cut through the cheese’s creamy richness in this mozzarella panini
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at culturecheesemag.com.
Cooking tools:
- Mandoline
- Mason jar
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Pastry brush
- Wooden spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Stove
- Refrigerator
- Plate
Ingredients
- 1 red onion
- ¾ cup rice vinegar
- 6 tablespoons sugar
- 1 tablespoon kosher salt
- 1 loaf black olive ciabatta
- 1 ball (1 pound fresh mozzarella)
- ½- to ¾- pound wedge pan de orejon (apricot-almond cake)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Extra-virgin olive oil (for brushing)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Pulled Pork Panini with Pickled Red Onions
baciocheese.com
Pulled Pork Panini With Pickled Red Onions
performancefoodservice.com
Mozzarella Arancini | RICARDO
ricardocuisine.com
Quick Pickled Red Onions • Two Knives and a Pan
twoknivesandapan.com
Italian-Style Panini
magicseasoningblends.com
Grilled Zucchini and Red Onion Pizzette
feedingmyfolks.com
Verdura Mozza Panini
boulangeriestmethode.com
Caprese Onion Panini | DishGen Recipe
dishgen.com