+ Click image to enlarge

Brie and Apple Breakfast Panini
Chef Ericka Burke of Volunteer Park Café – Seattle, WA
Adapted by StarChefs.com
December 2008
Yield: 1 Serving

Lavender Honey (Makes 1 cup):  
1 cup clover honey
2 teaspoons dried lavender

*Chef Burke suggests using leftover Lavender Honey on scones, toast, or even with poultry. It has a shelf life of 3 weeks.

1 tablespoon Lavender Honey
1 mini baguette, cut in half lengthwise
1/8 honeycrisp or Fuji apple, cored and thinly sliced
3 ounces Brie, sliced 1-inch thick
1 teaspoon melted butter

For the Lavender Honey:
Whisk the honey and lavender together in a mixing bowl. Store in an airtight container at room temperature.

For the Panini:
Spoon lavender honey on both halves of the baguette. Shingle apple slices on bottom half of baguette, top with sliced Brie, and place top half of baguette on top. Brush with melted butter and place on panini grill.* Grill until golden brown and the cheese is melted. 

*If you do not have a panini grill, toast the sandwich in a broiler or toaster oven.

back to top