Peach and Fontina Panini
Peach and Fontina Panini
Soups and Breads
Ingredients
- ¼ cup Fustini’s Peach Balsamic Vinegar
- 1 tablespoon Fustini’s Persian Lime Olive Oil or enough for brushing on bread
- 6 slices of crusty bread
- 8 ounces Fontina cheese, thinly sliced
- 1 fresh ripe peach, washed and sliced
- 6 slices bacon, cooked
- 4 ounces fresh lettuce
- Kosher salt and fresh cracked black pepper
Directions
- Place Fustini&rsquo,s Peach Balsamic Vinegar in a small saucepan, bring to a simmer and reduce the volume by one third. Let cool to room temperature. Preheat a panini press or grill pan. Brush both sides of the bread with the Fustini&rsquo,s Persian Lime olive oil and place in the panini press to mark and grill the bread. Remove half the bread from the press. Place a few slices of cheese on top of the other half, followed by a few slices of peaches and a slice of bacon. Place some lettuce on top with another slice of cheese, season with salt and pepper and drizzle with the peach reduction. Place the other half of the bread on top and close the press to melt all together. Cut in half and serve immediately with more peach reduction for dipping.
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