nt of our California office's, the California Fig Advisory Board. Now, I'm already a HUGE fig fan. I discovered fig jam several years ago and put it on just about anything. Later on I found out just how delicious and succulent fresh figs are. So after a weekend of sampling them, of course I picked up some to take home for cooking!Since Luke is out this week, I'm taking it a bit easy on the cooking (because of cooking for one and the fact that it's 100+ degrees out, and who wants to be burning up the kitchen?!). So, it's paninis for me. I love paninis because they're so simple to make, require only a few quality ingredients, but are such a TREAT!
Fig and Prosciutto Paninis
1/2 loaf ciabatta bread
2 ounces brie, at room temperature
4-6 thin slices prosciutto
4 ripe figs, any variety (I used calimyrna and black mission)
Arugula
Slice the bread horizontally, then remove excess bread from the middle if it's too thick. Spead brie over top and bottom layers, then top with prosciutto. Slice the figs and layer over the prosciutto, then top with arugula. Then either place in toaster oven (which I did because I was at work) or press on a panini grill until the bread is toasted and cheese is melting. Note the before and after pictures and that ooey gooey goodness!
I forgot the arugula on my panini today, so it's no in the picture. But know that it adds a bit more veggie appeal and lovely green color!
Please note that this post is my own and is in no way associated with my agency or the California Fig Advisory board. I just love figs! :)
1 comment:
I never would have thought to put figs in a panini, but that sounds like a good sandwich. Do you have a good substitue for arugula if certain husbands do not like that type of green? :)
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