Instructions: Prepare Pesto: Rinse and dry basil leaves. Lightly toast 1/2 cup pine nuts in dry skillet and cool. In food processor, mince garlic and seeded Serrano chili pepper. Cut Romano cheese into cubes, add to minced garlic/chili pepper in food processor and pulse until finely ground. Add salt, pepper, basil and 1/4 cup pine nuts (reserve 1/4 cup for burger mixture) to machine bowl. Gradually add olive oil through feed tube with machine on, until paste forms. Set pesto aside.

Part will be used in turkey burger mixture and part as a garnish.

Prepare Tuscan Turkey Burgers and Grilled Eggplant: Finely dice onions. Cut firm Brie into 3/8" cubes (skin on). Remove sun-dried tomatoes from oil, dry with paper towels and dice into 1/4" squares. In a bowl, mix together all the Tuscan Turkey Burger ingredients with hands. Make ten (4-ounce) patties and chill. Prepare grill and coals. Slice Japanese eggplants lengthwise in 1/4" widths, marinate in olive oil, garlic and salt. When grill is medium-hot, grill eggplant slices for 1-2 minutes per side or until tender. Take off grill and drizzle with olive oil. Brush top of turkey patties lightly with olive oil. Place patties on grill, oil side down, for about 4-5 minutes until turkey is fully cooked. Slice bread into thick 3/4" slices and place slices of bread on grill to lightly toast both sides; remove from heat.

Garnish Burgers: Make yogurt-pesto sauce by whisking equal parts yogurt with remaining pesto and fill squeeze bottle. Place a piece of toasted bread on the plate and generously squeeze on yogurt-pesto sauce until bottom toast is covered. Top with baby greens and then Tuscan Turkey Burger. Cut eggplant length in half and put two half-slices side-by-side on top of burger. Add slices of ripe tomato and a few rings of thinly sliced red onion and then a drizzling of yogurt-pesto sauce. Place another piece of toast resting on one side of burger.

Serve with Sutter Home California Shiraz, Sauvignon Blanc or a refreshing sangria made with a Sutter Home red.

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