Pear, Bacon & Brie Panini
I love experimenting with bold flavors. Imagine the taste of juicy pears, salty bacon and creamy brie sandwiched between two grilled pieces of rosemary harvest bread.
- 4 pieces rosemary bakery bread
- 6 pieces of bacon, cooked
- 1 pear, cored and sliced into thin strips
- 4 ounces goat brie cheese, sliced
- Handful of greens
- 1 jar of Bellisari's Blistered Jalapeño & Fig Spread
- 2 tablespoons butter
Heat your panini iron or pan to medium.
Butter one side of the slices of bread. Place two pieces of bread butter side down onto the hot iron or pan. Spread a generous spoonful of Bellisari's Blistered Jalapeño & Fig Spread on top. Next layer on your bacon, brie, pears and greens. Place the other piece of bread butter side up on top. Close the panini iron carefully.
If making the Panini in a pan, watch carefully while cooking so as not to burn the bread. Flip the sandwich once golden brown using two spatulas if necessary. Continue to cook the other side until the bread is golden brown. Serve immediately.