Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.
Ingredients
- 1 cup marinated jarred artichokes
- 1 cup chopped broccoli florets
- 1/3 cup plain Greek yogurt
- 1/2 cup shredded fontina or mozzarella cheese
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped oregano
- 1/4 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 3/4 cup basil pesto
- 6 ounces Brie, rind left on, and sliced
- extra virgin olive oil
- 8 slices challah, sourdough, or ciabatta bread
- 1/4 cup honey
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Instructions
- 1. In a medium bowl, combine the artichokes, broccoli, yogurt, fontina cheese, thyme, oregano, red pepper flakes, and a pinch each of salt and pepper.
- 2. Rub the outsides of the bread generously with olive oil. Spread the basil pesto on the inside of each piece of bread. Evenly layer the brie and artichoke/broccoli mix. Drizzle honey over top and sprinkle with black pepper. Add the top piece of bread.
- 3. Heat a panini press or large skillet over medium-high heat. Place the sandwiches, one at a time, into the panini press and cook until the cheese is melted. Alternately, you can cook the sandwiches in a skillet as you would a grilled cheese.
- 4. Serve each sandwich with a drizzle of honey, black pepper, and fresh thyme. EAT.
Source
Original recipe: View Original