Summer is in full swing and we are just spoilt for choice. Not only are the markets filled with a ton of locally produced fruits and vegetables but they are also filled with great imports. In particular, I have been enjoying the figs lately. Mostly I have just been snacking on them but when I found some extra brie in my fridge I decided to do something more. After discovering that jams and preserves went well in grilled cheese sandwiches one of the first jams that I tried in a grilled cheese was a fig jam and I really enjoyed it. I was thinking that a grilled brie and fresh fig sandwich would also be great. This time I decided to beef (or pork in this case) the sandwich up a bit with some tasty prosciutto. The brie and fig panini turned out really well. The brie melted nicely and the sandwich was nice and ooey and gooey and good with every bite trailing strings of melted brie. The sweet fig, brie and prosciutto were a great combination and I practically inhaled the sandwich. Luckily I have enough of everything to make a few more of them.
Fig and Brie Panini with Prosciutto
- 2 slices of bread (or a bun cut in half)
- 2 figs (sliced)
- 4 ounces brie (sliced)
- 2 slices prosciutto
- olive oil
- Assemble the sandwich and brush the outsides with olive oil.
- Grill until the brie is nice and melted and the bread is golden brown.