Grilled Panini of Organic Vegetables with Les Frères and Foraged Mushrooms

By: Executive Chef Scott Johnson, Canoe Bay, Chetek, WI


  • 2 ounces Crave Brothers Farmstead Classics Les Frères, softened
  • 1 tablespoon balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 morel mushrooms (roasted)
  • 1 portobello mushroom (gills removed and roasted)
  • 1 red pepper (roasted, seeds removed)
  • 1/4 of an onion (sliced and roasted)
  • 2 tomoato slices
  • 2 lettuce leaves
  • 2 bread slices


In a food processor combine the Les Frères, balsamic vinegar, olive oil, morel and portobello mushrooms.  Pulse cheese mixture in food processor until combined and smooth.  Place about a tablespoon of cheese-mushroom mixture on each slice of bread and spread out evenly.  Place vegetables and lettuce on bread and top with the other slice of bread.  Brush with a tablespoon of olive oil on each side.  Place bread on a grill and grill for about two or three minutes or until toasted.  Flip over and grill other side.  Season with salt and pepper.


Yield:  2 servings




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