Peach & Prosciutto Panini with Fresh Basil Butter

Everything is coming up peaches this week.

If you are anything like me, you wait all summer long for those few and fleeting weeks of prime peach consumption.  Their season is so short, especially in our portion of the country, so I try to relish every moment. 

If a peach sandwich sounds a little weird to you, I totally get it.  However, you have never before met with such a pleasant surprise. 

Fresh basil and sun-ripened peaches have to be two of my very favorite summer flavors, and in this panini, they both get their fair share of stardom. 

In order to really capture the flavor of fresh basil, I made us a super simple basil butter. 

Finely chopped basil is whipped into softened butter that will soon be spread on each slice of sweet brioche. 

This way, we get a bit of basil in every bite. 

Now, let's talk assembly.  Salty prosciutto, sweet, ripe peaches, our lovely basil butter, double cream brie, peach jelly, and a soft loaf of brioche all come together to form this summery panini. 

Spread a heavy layer of butter on one side of each slice of brioche before piling on the fillings. 

Prosciutto is followed by brie (I prefer to remove the rind before slicing), and several thick slices of ripe peach. 

On the second slice of bread, we will spread a thin layer of peach jam just to bring a little extra sweetness and really highlight that glorious peach flavor. 

Stuffed, stacked, and ready to press! 

Now, if you do not happen to own a panini press, you do not have to give up hope!  Simply cook your panini in a nonstick skillet set over medium high heat and use a heavy, metal spatula to press down slowly and gently.  

There are so many wonderful flavors and textures going on in here.  The crisp, buttery brioche, the soft, sweet peaches, and the melted, creamy, brie combine in the most scrumptious of ways. 

The perfect summer dinner, lunch, and everything in between. 

Sincerely, 

Pedantic Foodie

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Peach & Prosciutto Panini with Fresh Basil Butter

makes four / recipe can be easily halved or multiplied

FOR THE BASIL BUTTER 

• 1/2 cup unsalted butter, softened
• 6 large, fresh basil leaves, roughly chopped 

Combine butter and chopped basil in a small bowl and use an electric mixer to whip until well combined and fluffy.  Set aside while you prepare the sandwiches. 

FOR THE PANINIS 

• 8 slices fresh brioche
• 8 slices prosciutto 
• 2 medium, ripe peaches, sliced into rounds about 1/4-inch thick
• 8 ounces double cream brie, rind removed and sliced into strips 
• 6 tablespoons peach jelly 

Spread a layer of the basil butter on one side of each of the eight slices of bread.  Flip four of the slices over, butter-side-down, and layer two slices of prosciutto on each of the slices of bread.  Layer three slices of peach and several slices of brie over the prosciutto. 

On the remaining slices of bread, spread a layer of peach jelly over the non-buttered side.  Place the remaining slices, jelly-side-down, on top of the sandwiches. 

If you are using a panini press...

Set your panini press to toast and grill the sandwiches, pressing gently.

Cook's Note: If you press with too much force, the fillings will slide out the sides.  Press gently! 

Cook until deep, golden brown.  

Lay the sandwiches on a cutting board to cool slightly before serving.  Enjoy! 

If you are using a skillet...  

Place a medium, nonstick skillet over medium heat.  Lay the sandwiches, one at a time, in the skillet and press gently with a heavy, metal spatula.  Once the bottom slice of brioche is toasted and deep golden, flip the sandwich and brown on the opposite side. 

Lay the sandwiches on a cutting board to cool slightly before serving.  Enjoy! 

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