Sunday, May 20, 2007

Apricot Goat Cheese panini

The Recipe:

8 Slices multi-grain bread (cut crusts off)
4 Tbsp. Butter, melted
4 Tbsp. apricot preserves
12 thin slices prosciutto, sliced into ribbons if preferred
4 Tbsp. crumbled goat cheese

Brush one side of each slice of bread with butter. Lay slices out, butter down; spread with apricot preserves. Arrange prosciutto and cheese on half of slices and make sandwiches. Grill on Panini grill or in hot skillets until warmed through and the bread is toasty, a few minutes per side. Cut into 4 triangles per sandwich.

Serve immediately. Makes 16 hors d'oeuvres, or a quick lunch for 4 (add a salad).

The Story:

Grown-up grilled cream cheese 'n jelly. Yum yum.

All amounts are approximate, of course. It's a sandwich, have fun with it.

My sister-in-law gave me the Le Creuset panini grill a couple years back. I didn't really use it much at first, then one day I just started to play around with it- now, I'm so hooked. Other panini fillings we love:
Leftover grilled vegetables with a little goat cheese or fontina and a drizzle of rosemary vinegrette
Sliced turkey, apple slices and grated cheddar cheese

1 comment:

Rob S. said...

I remember when you brought samples into D&D -- delicious! Kathy & I later made our own because they were so good.