my.requiescence.

Fig Hazelnut Spread, Brie, and Prosciutto Panini

My thesis defense (a talk about the last 6 years of my life) date has shown up in the 10-day forecast. Does anyone else measure their life by the 10-day forecast? 

Upon this realization, the first thought that jumped into my mind was, “what am I going to WEAR?!”. And the second thought: “I guess I should start on my talk soon.” 

But before I start, I wanted to tell you about the only new recipe I tried while I was writing my thesis. I hadn’t been doing very much cooking, but after glimpsing Giada make this during a “writing break,” I immediately went out and bought ingredients!

It starts with a spread, made from toasted hazelnuts and dried figs, thick and slightly sweet, and you will just want to smear this on everything.

Thin slices of prosciutto are baked to a crisp (the original recipe calls for pancetta), and soft, creamy brie completes this delectable sandwich. I have a good feeling goat cheese would work just as well.

Got my fancy schmancy panini press and grilled the panini until the cheese gets nice and oozey.

Giada may have called this a breakfast panini, but this is really an ANYTIME panini.

Breakfast Panini
adapted from Giada at Home, Food Network

Vegetable oil cooking spray
thin slices pancetta (or prosciutto, baked at 375F for 10-15 min until crisp)
Fig Hazelnut spread (recipe following)
Ciabatta rolls (or sliced bread)
Brie

1. Preheat a panini press. 
2. Spread the bottom half of each roll with the jam. 
3. Place 2-4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. 
4. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve.

Fig Hazelnut Spread
makes about 1 cup

1/2 cup sugar
1/2 cup water
12 dried black mission figs
3 tablespoons brandy or apple juice
1/2 cup hazelnuts, toasted

1. In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. 
2. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. 
3. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. 
4. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.