Panini with Olive, Tomato, Ricotta and Prosciutto The Food & Wine Magazine Classic at Aspen, June 2003 Makes 40 hors d'oeuvres 1/2 cup (about 1/4 pound) ricotta cheese 2 tablespoons finely chopped prosciutto 1 tablespoon finely chopped basil leaves 3 tablespoons extra-virgin olive oil Tabasco Salt and freshly ground pepper 16 thin slices white bread 1/2 cup tapenade 1/2 pint cherry tomatoes, thinly sliced Chervil sprigs, for garnish 1.   In a small bowl, mix together the ricotta, ham, basil, and oil. Season to taste with salt, pepper and Tabasco. Spread the ricotta mixture over half of the bread slices. Spread the tapenade over the remaining bread slices. Top each ricotta bread slice with a tapenade bread slice and press gently to seal. Using a 1-inch fluted round cutter, cut out 5 paninis from each sandwich. 2.   Warm 1 tablespoon olive oil over medium-high heat in a large skillet. Add as many paninis that will fit into the pan and cook until golden brown about 30 seconds to 1 minute. Flip over and cook until golden brown, about 30 seconds to 1 minute. Repeat with the remaining paninis, adding olive oil to the pan as needed. Transfer the paninis to a paper towel-lined plate. 3.    Garnish each panini with a cherry tomato slice and chervil sprig. Serve warm. Back to top