Cherry Tomato & Spinach Panini with Burrata

Name: Cherry Tomato & Spinach Panini with Burrata
Yield: 2 people
Ingredients: 1 tablespoon extra-virgin olive oil plus more for brushing; 2 cloves garlic, peeled and thinly sliced; 4 ounces fresh baby spinach leaves; 14 ounces Mutti Cherry Tomatoes, drained (reserve juice for another use); 4 ounces burrata; Salt and freshly ground pepper; 1/2 loaf of ciabatta or focaccia

Made with Cherry

Mutti® Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

22 min (COOK TIME: 12 min / PREP TIME: 10 min)

Easy

2 people

Ingredients

1 tablespoon extra-virgin olive oil plus more for brushing
2 cloves garlic, peeled and thinly sliced
4 ounces fresh baby spinach leaves
14 ounces Mutti Cherry Tomatoes, drained (reserve juice for another use)
4 ounces burrata
Salt and freshly ground pepper
1/2 loaf of ciabatta or focaccia

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Method

Set a medium skillet over medium-low heat. When hot, add oil and garlic and a pinch of salt. Stir to coat and cook 1 minute, until golden and fragrant. Add spinach and toss well—cook 3-4 minutes, until spinach is wilted and tender.
Turn on a panini press and pre-heat. Add cherry tomatoes and a pinch of salt to a small bowl and smash gently with the back of a fork.
While press is heating, arrange 4 large slices of bread on a cutting board. Brush all sides lightly with olive oil. Spoon sautéed spinach and garlic on top of 2 of the open faces. Top with cherry tomatoes. Break up the burrata with your hands and dollop it on top of the tomatoes. Season with salt and pepper. Finish with the remaining 2 slices of bread.
Place sandwiches inside pre-heated press and grill 5-7 minutes, until cheese is melted and tops are golden brown. Remove from press and slice diagonally to serve.