Tassel Ridge Turkey, Brie, Poached Pear, and Arugula Pesto Panini


8 slices of bread (whole wheat or whole grain bread, recommended)

2 lbs Oven Roasted Turkey Breast, sliced

2 Poached Pears, cored and sliced (recipe below)

2 cups fresh spinach

1 lb Brie cheese, sliced, evenly, into 20 pieces

1 cup Arugula Pesto (recipe below)


Preheat panini press to medium high. Place 8 oz of turkey on slice of bread. Top with ¼ of pear slices and ½ cup spinach. Add 5 slices of cheese. Spread second slice of bread with generous amount of pesto. Place on top of sandwich. Wrap sandwich in parchment paper. Place in panini press. Cook for about 4 minutes or until cheese is melted and bread is toasted to your liking. Remove from press and remove parchment paper. Repeat, making three more sandwiches. Serves 4.

Wine Recommendation—Tassel Ridge Cranberry Wine or Oskyfizzante® Cranberry 

Tassel Ridge Cranberry Wine offers a tart cranberry punch with a smooth and sweet finish. It is perfect with turkey in any form. Oskyfizzante® Cranberry is a fizzy cranberry wine that turns holiday meals into celebrations. 


Poached Pears 


2 pears, peeled

1 cup Tassel Ridge® Candleglow® Red

3 cups water

1 cup sugar

2 whole cloves

1 cinnamon stick, about 3 inches long

pinch of salt


Combine all ingredients in medium saucepan. Bring mixture to a boil. Reduce to simmer. Simmer about 40 minutes or until knife is easily inserted into pears. Remove from heat. Place pears and liquid in bowl. Refrigerate until ready to use. Makes 2 poached pears.

Arugula Pesto


2¼ cups arugula

1 cup fresh spinach

1 cup shredded Parmesan

½ cup pine nuts, toasted and cooled

5 basil leaves

1 clove garlic

¾ cup oil

¼ tsp salt


Combine arugula, spinach, Parmesan, pine nuts, basil, and garlic in food processor. Pulse quickly about 6 times. Turn on processor and slowly add oil. Once oil is combined, turn off processor. Add salt and give it a quick pulse. Pour into container and refrigerate until ready to use. Makes about 1½ cups.

Category : KIOA Recipe of the Week Posted on November 23, 2015

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