Goat Cheese & Artichoke Panini


  1. On the bottom halves of the ciabatta loaf sprinkle half the goat cheese.
  2. Combine the artichokes, red peppers and pesto and spread on bread.
  3. Top with the rest of the goat cheese and several basil leaves, then cover with the top half of the bread. Place on a panini press and cook until the cheese melts.
  4. Divide the bread into portions.


  • 2 loaves Heritage Ovens® Bread, Artisan Ciabatta Panini, split horizontally
  • 16 oz. Nature's Best Dairy® Cheese Crumbles, Goat
  • 60-65 leaves Peak Fresh Produce® Basil, separated from stems
  • 16 oz. Roma® Artichoke Hearts, chopped
  • 4 oz. Roma® Pesto, Sun-Dried Tomato
  • 6 oz. Roma® Red Peppers, Roasted, diced