Apricot

Breakfast panini

December  6, 2010
Author Notes

I eat toast with cheese and fruit for breakfast more often than I'd like to admit, but what can I say? I love it. I was thinking about ways to take the same general idea but gussy it up to make for a breakfast I'd be proud to serve in good company and this is what came to me. I swapped out my standard cheeses for creamy, luscious mascarpone, took some fruit, made it into compote and put it right into the sandwich, and then grilled it like a panini. The result is a golden and crunchy on the outside, gooey, oozing, sweet on the inside breakfast delight! —fiveandspice

  • Serves 4
Ingredients
  • Breakfast panini
  • 8 thick slices of cinnamon swirl bread
  • butter
  • 8 tablespoons or so, mascarpone cheese
  • 6 tablespoons apricot compote (or more if desired)
  • Dried apricot compote
  • 1 cup unsulphered, dried apricots, chopped
  • 1/2 cup dried cherries (unsweetened)
  • 1/2 teaspoon orange zest
  • 3/4 cup apple juice
  • 2 tablespoons sugar
  • 1 teaspoon chopped candied ginger
  • 1 tablespoon brandy (optional)
In This Recipe
Directions
  1. Breakfast panini
  2. Butter one side of each bread slice and place the bread buttered side down on a piece of wax paper or another non stick surface.
  3. Spread two tablespoons of mascarpone on 4 of the bread slices leaving a decent size border between the cheese and the edge of the bread. Spread about a tablespoon and a half of the apricot spread on the other 4 slices, leaving a border on these as well.
  4. Unite the complementary halves with one another! Making 4 mascarpone-fruit compote sandwiches with butter on the outside.
  5. Grill each sandwich until it is golden and crispy on the outside and the spreads are oozing - 3-4 minutes in a panini press, or 3 minutes per side if you are cooking them in a frying pan.
  6. Allow to cool for a few minutes, then cut each sandwich in half (this is messy and requires a serrated knife) and serve, sprinkled decoratively with a bit of powdered sugar.
  1. Dried apricot compote
  2. Combine everything except the ginger and brandy in a small saucepan, bring to a simmer and cook gently until thick and all the dried fruits are soft and plumped, about 15-20 minutes. Then, stir in the ginger and brandy, cook for another couple of minutes, then allow to cool.
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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.