Artichoke and Broccoli Pesto Brie Panini with Thyme Honey.
Not your average grilled cheese...stuffed with artichokes and broccoli, layered with pesto, topped with brie and finished with a little drizzle of sweet honey. Absolutely nothing not to love!
Foto: Half Baked HarvestIngredients
- 1 cup marinated jarred artichokes (chopped)
- 1 cup chopped broccoli florets
- 1/3 cup plain Greek yogurt
- 1/2 cup shredded fontina or mozzarella cheese
- 2 tablespoons fresh thyme leaves ((or 1 tablespoon dried thyme))
- 1 tablespoon fresh chopped oregano ((or 2 teaspoons dried oregano))
- 1/4 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 3/4 cup basil pesto (homemade or store-bought)
- 6 ounces Brie, rind left on, and sliced
- extra virgin olive oil ( for rubbing)
- 8 slices challah, sourdough, or ciabatta bread
- 1/4 cup honey
Steps
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.
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