ARUGULA!

Perhaps one of the best flavors of spring is that of fresh picked arugula after a hard spring rain.  The scent is intoxicating and the flavor of the bitter but fragrant greens is powerful to say the least.  One of my favorite indulgences is a crispy arugula and portobello panini.  I’d like to share my super easy recipe with you!

You will need:

A generous handful of fresh arugula.

One portobello cap, sliced thin.

One roasted red pepper, julienned.

Fresh goat cheese.

Thick, fresh peasant bread (rosemary flavored is my favorite.)

Olive oil.

Balsamic vinegar.

_____________________________

Place mushroom cap in a shallow bowl and cover with balsamic vinegar.

Slice bread into two 3/4 inch slices.

Spread goat cheese onto both sides of the bread.

Layer with julienned pepper.

Top pepper with torn arugula leaves.

Top arugula with marinated mushroom slices.

Place second slice of bread onto sandwich and brush both exterior pieces with olive oil.

Place onto a panini maker or into a sautee pan and weigh down.

Cook both sides until they are golden brown.

ENJOY!

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