Every other Wednesday here at the Navy Yard, a couple of local vendors come down and hold a small farmer’s market for URBN employees. I usually try to stop and peruse the goods, grabbing a couple of tasting samples to see what’s good. This week at the Doe Run table, I tried their Hummingbird cheese, and immediately couldn’t resist. It’s a soft robiola cheese which has the pungent flavor of stinky cheese, but in a more subtle, toned down way. I didn’t know what I was going to make with it right away, but I did know that it would be involved in this week’s recipe.
I really wanted to play up the cheese’s gourmet flavor, and so I decided to put it with elegantly simple ingredients for a Panini. Paired with juicy caramelized onions, portabella mushrooms, and mixed greens, the Hummingbird Robiola is perfectly complemented. In this Panini, the cheese is the center piece of personality and flavor.
Ingredients (serves 3):
Approx 4oz. Robiola Cheese
1 Large Sweet Onion
2 Cups Sliced Baby Portabella Mushrooms
Any kind of focaccia bread for three Panini (I used potato chive focaccia)
3 Tbsp. Balsamic Vinegar
3 Tbsp. Truffle Oil
2 Tbsp. Brown Sugar
Over low heat, throw sliced onion, balsamic vinegar, truffle oil, and brown sugar into a skillet. You don’t want to turn the flame up to high, so that the onions will slowly caramelize and gain flavor. After about 5 minutes, add mushrooms, and let everything sweat for about 25 minutes, stirring occasionally.
Slice focaccia bread in half, and spread cheese onto one side. Pile greens and caramelized onion/mushrooms on top.
Place the Panini onto a Panini press and heat until ready. If you don’t have a press, you can use a toaster oven or even a frying pan (heat olive oil, put in Panini, and place a cast iron skillet on top to press). And you’re done!