Sometimes it is the simplest recipes that need to be changed up. The other day I had the worst craving for a grilled cheese and some sliced apples. However, I didn’t have any provolone in the cheese drawer. That led to a trip to the fridge and the staring endlessly at its contents wondering what now I could cook since my original idea was out of the question. Then, a small box caught my eye in the corner next to the cojita and queso fresco cheeses – that being a small wheel of brie. I quickly gathered my other ingredients and headed over to the panini press.
The panini press in my house clearly doesn’t get enough love. However, as I assembled the ingredients and fought off the hungry advances of an angry sous pug, I figured that I would make an Apple Brie Panini.
Next time you want to make something that is just a little different, give this a shot. The contrast between the creamy brie and the crisp apple is something to be experienced.
- Brie Cheese
- 1 Apple, sliced into small wedges
- 4 slices of potato or sourdough bread
- Olive Oil
- Lightly brush the bread with olive oil and lay on the panini press to briefly toast
- Slice the brie into small thin slices. (I removed the rind but it’s your discretion)
- On the toasted bread, lay a layer of brie and top with a layer of sliced apples
- Grill on the panini press until golden brown and its a pool of melty deliciousness.
Gather The Ingredients
Time to slice the Brie
Its all about layering
Check out that cheese pooling out of the sides
Lunch is served
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