Recipe by Carolynn Ladd

Demonstrated at the East Atlanta Village Farmers Market on June 23, 2016

Ingredients:

• Onion from Crack in the Sidewalk Farmlet
• Garlic from Crack in the Sidewalk Farmlet
• Zucchini from Crack in the Sidewalk Farmlet
• Arugula from Cosmos Organic Farm
• Goat cheese from Formaggio
• Sourdough herbed bread from La Calavera Bakery
• Pepper jelly from Dragonfly Design Studio

Directions:

1. Pesto: add arugula, goat cheese, olive, garlic, salt and pepper to food processor. Mix to smooth consistency.
2. Thinly slice zucchini and onions. Griddle until slightly charred.
3. Line bread with layer of pesto and pepper jelly.
4. Add onion and zucchini. Top with bread slice and place in panini press or skillet.
5. Press until bread is crisp and golden.