Speck Panini & Tomato Bisque

For the basil oil:

1 cup extra virgin olive oil

1 cup fresh basil

In a blender, combine both ingredients and blend on high until evenly incorporated. Set aside.

For the tomato bisque:

8 large tomatoes | halved

1/2 onion | quartered

4 garlic cloves

1 1/2 cups chicken stock

1/2 cup heavy cream

2 tbsp extra virgin olive oil

1 tbsp salt 2 tsp ground black pepper

Preheat the oven to 400o F. Place tomatoes, onion, and garlic onto a sheet pan and coat with olive oil, salt, and pepper. Bake for approximately 30 minutes or until tomato skins are roasted and tender. Transfer the mixture to a blender, add chicken stock and puree until smooth. Using a sieve over a large bowl strain the puree. Return to a pot, whisk in heavy cream and cook over medium heat for 15-20 minutes. Keep warm over low heat while assembling paninis.

For the paninis:

1 loaf ciabatta bread | 4-inch bias cut & sliced in half lenthwise

12 slices provolone cheese

10 slices speck or prosciutto

12 basil leaves

2 tbsp olive oil

2 tsp salt

Heat panini press. Brush olive oil on one side of each slice of the bread, then layer speck, provolone cheese and 2 basil leaves. Press together, brush oil on the outer sides of the bread, sprinkle a pinch of salt and place into the panini press. Heat sandwich on panini press until golden brown and cheese is melted.

To serve:

Divide soup among warm bowls, garnish with basil oil and serve each alongside a panini.