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TOASTED CHOCOLATE PANINI
Serves 2
2oz (80g) cream cheese, softened
4 slices textured Country style bread
8oz (250g) bittersweet chocolate,
coarsely grated
Vanilla ice-cream
1. Preheat Panini Press for 10 minutes.
2. Spread cream cheese over bread slices
and sprinkle with grated chocolate.
Sandwich together.
3. Cook until golden, crisp and heated
through, approximately 6 minutes.
Serving Suggestion: Serve with ice cream.
CRISPY BRIOCHE WITH
BERRIES AND ICE-CREAM
Serves 2
1
⁄2 pint strawberries, hulled
1
⁄2 pint blueberries
1
⁄2 pint raspberries
1
⁄4 cup (60ml) port
1 loaf brioche
Vanilla ice cream
Confectioners’ sugar, sifted
1. Preheat Panini Press for 10 minutes.
2. Puree berries and port until smooth. Set
aside. Cut 4 slices from brioche and cook
until toasted, approximately 5 minutes.
3. Arrange toasted brioche on 2 large, white
plates. Top with ice-cream and drizzle
with berry sauce.
Serving Suggestion: Serve immediately,
dust with confectioners’ sugar.
DESSERT-STYLE SANDWICHES
18
CRISP BERRY AND
MASCARPONE SANDWICHES
Serves 2
4 slices Country styled bread
1
⁄4 cup (100g) Mascarpone cheese
1
⁄2 pint (150g) strawberries, hulled and sliced
1
⁄2 pint (150g) raspberries
1 tablespoon (15ml) honey
1. Preheat Panini Press for 10 minutes.
2. Spread cheese over bread slices. Fill
with berries and drizzle with honey to
make 2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 8 minutes.
SWEET NECTARINE SANDWICH
Serve 2
40g unsalted butter, softened
4 slices soy and linseed grain bread
2 nectarines, peeled and sliced
1 teaspoon (5ml) ground cinnamon
2 tablespoons superfine sugar
1. Preheat Panini Press for 10 minutes.
2. Spread butter over bread slices. Fill
with sliced nectarine and sprinkle with
combined cinnamon and sugar to make
2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 8 minutes.
SWEET FIG FOCACCIA
Serves 2
2 small plain rounds of focaccia
1
⁄4 cup (80g) fresh ricotta cheese
3 fresh figs, thinly sliced
6 small fresh mint leaves
1 tablespoon superfine sugar
1. Preheat Panini Press for 10 minutes.
2. Cut focaccias in half to form a sandwich.
Spread with ricotta cheese. Fill with
figs, mint leaves and sprinkling of
superfine sugar.
3. Cook until crisp, golden and heated
through approximately 8 minutes.
DESSERT-STYLE SANDWICHES cont’d
19
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