Ingredients with Measurements:
- 1 loaf of French bread, sliced into 1/2 inch thick pieces
- 1/2 cup of butter, softened
- 1/4 cup of Dijon mustard
- 1/2 pound of Brie cheese, sliced
- 1/4 cup of honey
- 1/4 cup of chopped walnuts
Special equipment needed:
- Panini press or grill pan
Step-by-step instructions:
1. Preheat the panini press or grill pan to medium-high heat.
2. In a small bowl, mix together the softened butter and Dijon mustard until well combined.
3. Spread the butter mixture onto one side of each slice of bread.
4. Place a slice of Brie cheese on top of the buttered side of half of the bread slices.
5. Drizzle honey over the Brie cheese and sprinkle chopped walnuts on top.
6. Top each Brie-covered slice of bread with another slice of bread, buttered side facing out.
7. Place the mini paninis onto the panini press or grill pan and cook for 3-4 minutes, or until the bread is golden brown and the cheese is melted.
8. Remove the mini paninis from the panini press or grill pan and let cool for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 3-4 minutes per batch
Temperature:
- Panini press or grill pan set to medium-high heat
Serving size:
- Makes 12 mini paninis
Nutritional information:
- Calories per serving: 250
- Total fat: 16g
- Saturated fat: 9g
- Cholesterol: 45mg
- Sodium: 390mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 6g
- Protein: 8g
Substitutions for ingredients:
- French bread can be substituted with ciabatta or sourdough bread.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
- Brie cheese can be substituted with Camembert or goat cheese.
- Honey can be substituted with maple syrup or agave nectar.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add sliced apples or pears for a sweet and savory twist.
- Substitute the honey and walnuts with fig jam and prosciutto for a more savory flavor.
- Use different types of cheese, such as cheddar or gouda, for a different taste.
Tips and tricks:
- Make sure the butter is softened before mixing with the Dijon mustard to ensure a smooth spread.
- Don't overstuff the mini paninis with cheese and toppings to prevent them from falling apart.
- If using a grill pan, use a heavy object, such as a cast iron skillet, to press down on the mini paninis while cooking for a more even cook.
Storage instructions:
- Store leftover mini paninis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the mini paninis in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the mini paninis on a platter with a small bowl of honey for dipping.
Garnishes:
- Garnish with fresh herbs, such as thyme or rosemary, for added flavor and presentation.
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Tomato soup with croutons
Troubleshooting advice:
- If the cheese isn't melting, try covering the panini press or grill pan with a lid to trap in heat and melt the cheese faster.
Food safety advice:
- Make sure to properly store leftovers in the refrigerator to prevent foodborne illness.
Food history:
- Paninis originated in Italy and became popular in the United States in the 1990s.
Flavor profiles:
- Sweet and savory, with a creamy and nutty flavor from the Brie cheese and a hint of tanginess from the Dijon mustard.
Serving suggestions:
- Serve as an appetizer or snack at a party or gathering.
- Serve as a light lunch or dinner option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A