Grilled cheese is always good, but this recipe swaps out the traditional cheddar cheese for mozzarella and adds tomato and a ...

Spread 1 tablespoon pesto sauce over the grilled side of each pizza crust. Top with 5 to 6 tomato slices and 1/4 cup cheese. Repeat with remaining pizzas. Carefully slide each pizza onto the grill.

Place the sandwich in a medium-size pan or panini press and cook for a few minutes over medium heat or until both sides are ...

Then flip and cook reverse side until it browns and cheese completely melts. Transfer sandwiches to a cutting board and slice into triangles. For dipping, serve with small bowls of hot tomato ...

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For the pesto, place the basil ... Brush the inside ring of the tarts with the mustard, sprinkle over the cheese and top with the two types of tomatoes. Drizzle with olive oil and brush the ...

Butter the upper side and arrange on a baking tray lined with baking paper. Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs ...