Raspberry Brie Panini. A super simple but totally scrumptious panini sandwich to serve any time of day. We even cut them in wedges to serves as hors d’oeuvres at parties.
We make a number of different versions of this raspberry brie panini. I like to split one with my missus with a spinach salad as one of our favourite lunches.
I’ve often made these when entertaining friends too. I just make several and cut them in small wedges to serve as hors d’ouevres and they are always very popular. We make lots of variations by changing the type of berries. I’ve used cranberries, partridgberries (lingonberries), blueberries and blackberries successfully in the past.
One other addition I love that creates textural interest in this panini is toasted nuts. I like hazelnuts with raspberries but I’ve used toasted almonds, pistachios, walnuts or cashews with different berry combinations too.
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- Belgian or French bread
- toasted chopped hazelnuts (optional
Lightly butter two pieces of bread. Flip the bread over as the buttered side will become the outside of the sandwich.
Place slices of brie on one piece of bread, top with a sprinkle of raspberries (and chopped nuts if you are using them) and a drizzle of honey. Top with the second slice of bread, butter side out.
Place the sandwich on a preheated panini press and cook for just a few minutes or until crispy and golden brown on the outside.
Allow to sit for about 5 minutes before cutting and serving.
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