Try a Turkey Panini with some new flavors…Brie, Poached Pear, and Arugula Pesto, and Tassel Ridge® Cranberry Wine.

Cranberry is always good with Turkey, and Tassel Ridge Cranberry Wine, with a tart cranberry punch with a smooth and sweet finish, is the perfect pairing for a Turkey, Brie, Poached Pear, and Arugula Pesto Panini.

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

Ingredients

  • 8 slices of bread (whole wheat or whole grain, recommended)
  • 2 lbs sliced, oven roasted turkey breast
  • 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)

Instructions

  1. 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 pieces of Brie. 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. Remove from press. Remove parchment paper. Repeat, to make three more sandwiches. Serves 4.

Recipe Notes

Wine Recommendation—Tassel Ridge Cranberry Wine

 

Poached Pears

Ingredients

  • 2 pears, peeled
  • 1 cup Tassel Ridge Iowa Candleglow® Red
  • 3 cups water
  • 1 cup sugar
  • 2 whole cloves
  • 1 cinnamon stick, about 3 inches long
  • pinch of salt

Instructions

  1. Combine pears, Iowa Candleglow Red, water, sugar, cloves, cinnamon stick, and salt in medium saucepan. Bring to a boil. Reduce to simmer. Simmer 30 to 40 minutes, or until pears are easily pierced with tip of paring knife. Remove from heat. Put pears and liquid into bowl. Refrigerate until ready to use.

 

Arugula Pesto

Ingredients

  • cups arugula
  • 1 cup fresh spinach
  • 1 cup shredded Parmesan
  • ½ cup toasted pine nuts
  • 5 basil leaves
  • 1 clove garlic
  • ¾ cup oil
  • ¼ tsp salt

Instructions

  1. Combine arugula, spinach, Parmesan, pine nuts, basil, and garlic in food processor. Pulse quickly, about 6 times. Turn on processor. Slowly add oil. Process until oil is combined. Turn off processor. Add salt. Give it a quick pulse. Refrigerate until ready to use. Makes about 1½ cups.

Recipe Notes

Cranberry Wine packs a tart cranberry punch with a smooth and sweet finish. Serve it as an aperitif, drink it with traditional holiday meals, or enjoy it as dessert. Serve chilled.

Cranberry Wine packs a tart cranberry punch with a smooth and sweet finish. Serve it as an aperitif, drink it with traditional holiday meals, or enjoy it as dessert. Serve chilled.