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Ingredients:
8 slices of Ciabatta bread (about ¼ inch thick; we used slices about 6 inches long and 4
inches wide)
Olive oil, for brushing
4 ounces of robiola cheese, sliced
¼ cup CIA Marshall honey or Wildflower honey
2 to 4 ounces of thinly sliced prosciutto
8 fresh or dried figs, thinly sliced
Watch the Video: Emeril's Honey and Fig Panini
Method:
Lightly brush the outside of the bread slices with olive oil and lay the oiled side down on
a cutting board. Spread about 1 ounce of the robiola cheese onto one half of each
sandwich. Drizzle about 1 ½ teaspoons of honey on top of the cheese. Place a single layer of prosciutto on top of the cheese, trimming any excess. Layer the slices of fig on top until the prosciutto is covered and drizzle with 1 ½ teaspoons of honey. Complete the assemblage of the Paninis by topping with the other slice of bread.
Preheat a Panini maker or grill pan to medium heat. Add the Paninis (cooking in batches, if necessary) and close the Panini maker (or place a weight on top of the sandwich if using a grill pan, such as a foil-wrapped brick or another heavy pan). Cook until the cheese is melted and the outside becomes brown and crisp, about 3 minutes (another 3 minutes on the other side, if using a grill pan). Remove from the heat and serve.
Yield: 4 servings
Editor's Note: Look for organic cheese and local honey to help save the bees.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Taste of Honey Episode of Emeril Green.
Video: Honey Farmers on Emeril Green.
Related Posts:
Bees in Crisis: the National Wildlife Federation Has Tips to Help
The Uncertain Future of Bees with National Bee Expert Dennis vanEngelsdorp
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