Curried Cheese And Peach Panini Food

GRILLED PEACH PANINI RECIPE BY TASTY

Grilled Peach Panini Recipe by Tasty image

This is the perfect sandwich for those long summer days when peaches are at their ripest. Ooey, gooey Brie is paired with salty pesto and sweet peaches and sandwiched between two slices of crusty bread for a panini that's truly unforgettable.

Provided by Matt Ciampa

Categories Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 slices sourdough bread, or crusty artisan bread
4 tablespoons pesto
3 oz brie cheese, sliced
1 large peach, pitted and thinly sliced
1 ½ teaspoons aged balsamic vinegar, divided
4 tablespoons unsalted butter, room temperature
nonstick cooking spray, for greasing
1 large peach, pitted and cut into ½-inch (1.24 cm) wedges
8 oz arugula
olive oil, for drizzling
aged balsamic vinegar, for drizzling

Steps:

Make the panini: Heat a panini press to high heat.
Spread 1 tablespoon of pesto on each slice of bread. Layer 3-4 Brie slices, 4-5 peach slices, and a drizzle of aged balsamic on 2 slices of bread. Place the other slices of bread, pesto-side down, on top.
Spread 1 tablespoon of butter on one side of each sandwich.
Grease the panini press lightly with nonstick spray. Place a sandwich on the panini press, buttered-side down. Butter the top slice bread, then close the panini press. Cook until the cheese is melted, 2-3 minutes. Remove the panini from the press and repeat with the remaining sandwich.
Make the salad: Arrange the peach wedges on the panini press and cook until grill marks appear, 2-3 minutes. Remove from the press.
In a medium bowl, drizzle the arugula with olive oil and aged balsamic vinegar. Toss well. Add the grilled peaches.
Serve the panini with the salad alongside.
Enjoy!

Nutrition Facts : Calories 863 calories, Carbohydrate 59 grams, Fat 62 grams, Fiber 6 grams, Protein 23 grams, Sugar 24 grams

TALEGGIO AND PEAR PANINI

Taleggio and Pear Panini image

Provided by Giada De Laurentiis

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or brie, sliced
2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
2 tablespoons honey
Pinch salt
Pinch freshly ground black pepper
3 ounces arugula or spinach

Steps:

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.

CURRIED CHEESE AND OLIVE TOASTS

Curried Cheese and Olive Toasts image

Make and share this Curried Cheese and Olive Toasts recipe from Food.com.

Provided by Barefoot Beachcomber

Categories Spreads

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 cup grated extra-sharp cheddar cheese
1 (4 1/2 ounce) can sliced ripe olives, drained
3 green onions, finely chopped
1/2 cup mayonnaise
3/4 teaspoon curry powder
15 slices of long narrow French bread (one or half inch thick, lightly toasted on one side)

Steps:

In a small bowl, combine cheese, olives, and onions; set aside.
Mix mayonnaise and curry powder.
Fold in cheese mixture.
Spread on untoasted sides of bread slices.
Broil until bubbly.

Nutrition Facts : Calories 473.1, Fat 15.7, SaturatedFat 5.2, Cholesterol 21.1, Sodium 1076, Carbohydrate 67.5, Fiber 4.3, Sugar 1.4, Protein 15.1