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roasted cherry tomato tartines

MAKES 6

1 pint mixed cherry tomatoes

4 to 6 garlic cloves (unpeeled)

2 tablespoons extra-virgin olive oil

2 or 3 sprigs fresh thyme or rosemary

Coarse salt and freshly ground pepper

6 slices (½ inch thick) sourdough bread, cut from an oval loaf

7 ounces (about ¾ cup) tapenade

8 ounces mild goat cheese

1 cup fresh basil leaves, for garnish

1. Preheat the oven to 450°F. In a medium bowl, toss the tomatoes with the garlic, oil, and herbs; season with salt and pepper.

2. Transfer the tomato mixture to a large (10-inch) cast-iron skillet, spreading it in an even layer. Roast in the oven, stirring occasionally, until the tomatoes are soft and slightly blackened, 25 to 30 minutes. Remove from heat. Let cool completely.

3. Reduce the oven heat to 400°F. Toast the bread on a baking sheet in the middle of the oven, flipping halfway through, until golden brown on both sides, about 12 minutes.

4. Spread 1 to 2 tablespoons tapenade over each toast. Divide the goat cheese evenly among the toasts; spoon some of the tomatoes and their juices on top. Garnish with basil leaves, and serve.

classic panino

MAKES 1

1 ciabatta roll

2 teaspoons extra-virgin olive oil

¼ teaspoon coarse salt

¼ teaspoon freshly ground pepper

2¼ ounces sliced fresh buffalo mozzarella

¾ ounce shaved Parmesan cheese

1 ounce thinly sliced prosciutto

8 fresh basil leaves

Olive oil, for the pan

1. Halve the ciabatta roll. Drizzle the cut sides with the extra-virgin olive oil; sprinkle with salt and pepper. Layer the mozzarella, Parmesan, prosciutto, and basil on the bottom half. Top with the other half.

2. Heat a grill pan over medium heat until almost smoking. Lightly brush the pan with olive oil. Grill the panino until browned and crisp on the bottom, 3 to 4 minutes. Flip with a spatula; grill until browned on the other side. Serve hot.

OTHER PANINI IDEAS

These grilled Italian sandwiches can be filled with other ingredients, some traditional, others more novel. Before starting, lightly brush cut or inner sides of the bread with olive oil, and season with salt and pepper. Then follow the recipe for the Classic Panino.

1. Fontina cheese, fresh buffalo mozzarella, rosemary, and toasted walnuts on a baguette.

2. Sardines, Parmesan cheese, shaved fennel, red onion, and lemon juice on rustic bread.

3. Hot sopressata, Taleggio cheese, and paper-thin lemon slices on ciabatta.

4. Goat cheese, black olives, and radicchio on rustic bread.

5. Bacon, Gorgonzola dolce, and baby spinach on a baguette.

grilled margherita pizzas

MAKES SIX 9-INCH PIZZAS

Pizza Dough (recipe follows)

Extra-virgin olive oil

Pizza Sauce (recipe follows)

1 pound fresh mozzarella, thinly sliced

Coarse salt and freshly ground pepper

Basil leaves, for garnish

1. Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with thin layers of sauce and cheese. Grill until the cheese is just melted, the sauce is hot, and the crust is cooked through, 3 to 5 minutes more.

2. Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Arrange basil on top. Repeat to make more pizzas.

pizza dough

MAKES ENOUGH FOR SIX 9-INCH PIZZAS

The dough is easiest to handle when it’s well chilled—keep it in the refrigerator until right before it hits the grill. Depending on the size of your grill, you can make more than one pizza at a time. (Instead of making six pizzas, another option is to make four large ones; cut the dough into quarters before rolling it out.) If you don’t own a grill, you can make the pizzas on a grill pan.

2 cups warm water (about 110°F)

½ teaspoon sugar

2 envelopes active dry yeast (2 scant tablespoons)

3 tablespoons extra-virgin olive oil, plus more for the bowl

6 to 7 cups all-purpose flour,