Mozzarella, raspberry and brown sugar panini
Recipe by:
Giada De Laurentiis
5
5
4
Easy
- 8 (1cm thick) slices bakery-style white bread
- 4 tbsp extra-virgin olive oil
- 160g raspberry jam
- 3g chopped fresh rosemary leaves
- 225g (2 balls) fresh mozzarella, drained and patted dry
- Salt, optional
- 25g light brown sugar
1) Preheat the panini press.
2) Using a pastry brush, brush the bread on both sides with the oil. Spread 1 side of each slice of bread with the raspberry jam. Sprinkle the rosemary over the jam.
3) Cut the mozzarella into 8 slices. Place 2 slices of cheese on 4 of the bread slices. Season the cheese with a pinch of salt, if using. Place the remaining slices of bread on top, jam-side down. Sprinkle the tops with the brown sugar. Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy.
4) Cut the panini in half and serve.
