Best 5 Brie Pesto And Tomato Panini Recipes
Indulge in a symphony of flavors with our Brie Pesto and Tomato Panini! This delectable sandwich features a harmonious blend of creamy brie, aromatic pesto, juicy tomatoes, and crusty bread. Savor the velvety texture of melted brie as it mingles with the vibrant flavors of pesto and sun-ripened tomatoes. Served warm and pressed to perfection, each bite is a delightful journey that will tantalize your taste buds.
Also explore our other enticing recipes:
- **Creamy Pesto Pasta with Sun-Dried Tomatoes**: Dive into a luscious pasta dish where tender penne is coated in a creamy pesto sauce, tossed with sun-dried tomatoes, and topped with Parmesan cheese.
- **Caprese Skewers with Balsamic Glaze**: Delight in a colorful and refreshing appetizer featuring juicy cherry tomatoes, creamy mozzarella balls, and fresh basil leaves drizzled with a tangy balsamic glaze.
- **Roasted Tomato and Pesto Tart**: Experience a delightful fusion of flavors with our roasted tomato and pesto tart. A flaky crust is filled with a layer of pesto, topped with roasted tomatoes, and sprinkled with Parmesan cheese.
- **Pesto and Goat Cheese Stuffed Mushrooms**: Embark on a culinary adventure with our pesto and goat cheese stuffed mushrooms. Savory mushrooms are filled with a tantalizing blend of pesto, goat cheese, and sun-dried tomatoes, then baked to perfection.
- **Pesto Pizza with Arugula and Prosciutto**: Elevate your pizza night with our pesto pizza. A crispy crust is adorned with a flavorful pesto sauce, topped with arugula, salty prosciutto, and shavings of Parmesan cheese.
PESTO, MOZZARELLA AND TOMATO PANINI
Calling all panini lovers! With thick, juicy tomatoes and creamy mozzarella, our tomato and mozzarella panini will make you feel like you're walking the streets of Italy-with a warm, mozzarella panini in hand. Ready in 20 minutes, our panini recipe will likely become a household favorite given it's a perfect lunch or dinner option and vegetarian friendly. Quick warning, be prepared to make this pesto panini again and again. It's just that good, we think you'll love it.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat closed contact grill 5 minutes.
- Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
- When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.
Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 4 g, TransFat 0 g
BAKED BRIE WITH PESTO & SUNDRIED TOMATOES
A savory twist on baked brie has it topped with pesto, sundried tomatoes and pine nuts. Included are several tips for serving.
Provided by Pam
Number Of Ingredients 9
Steps:
- Scrape top rind off brie with knife.
- Spread pesto on top of brie cheese.
- Mix tomatoes, olive oil, salt, Italian seasoning and pine nuts together and spread on top of brie.
- Baked at 350 degrees for 10-12 minutes or until brie in center is melted.
- Remove from oven and sprinkle with additional herbs and drizzle with balsamic vinegar, if desired.
TURKEY PARMESAN PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with the salt. Toss well to coat. Roast the tomatoes until beginning to pop and blister, about 15 minutes.
- Meanwhile, spread 1 tablespoon pesto on 4 slices of bread. Spread 1 tablespoon marinara on the other 4 slices. Place a slice of mozzarella on each slice of bread. Divide the turkey evenly on 4 slices of bread and top with some of the blistered tomatoes. Sprinkle each sandwich with 1 tablespoon Parmesan. Top with the remaining slices of bread and press gently.
- Heat a large skillet over medium heat. Add half of the remaining oil to the skillet and add 2 sandwiches. Place a lid slightly smaller than the skillet on top of the sandwiches and press down. Cook until golden brown, about 3 minutes. Flip the sandwiches and repeat on the second side. Continue with the remaining sandwiches. (Alternatively, you can use a panini press.) Serve warm.
BRIE, PESTO, AND TOMATO PANINI
I'm hooked on Paninis. So easy, so good, and there's always something in the house to use for a fast appetizer or quick lunch. Here's one for summer appetizers, perfect with a glass of wine.
Provided by Penny Stettinius
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the Italian bread in half, vertically.
- Drizzle insides well with the olive oil and slightly on the outsides.
- Slather the pesto on the insides and cover with the tomato slices.
- Season with salt and pepper to taste then pile on the brie chunks or slices and cover with the top piece of the bread.
- Heat the panini pan of frying pan and add the sandwich.
- If you're using a frying pan be sure to use a weight to smush the sandwich while it heats.
- Flip the sandwich when the bread starts to brown.
- The panini is done when both sides are golden brown and the cheese starts to ooze!
- Remove from heat and cut into appetizer sized portions.
AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS
Thanks to the air fryer, not only does puff pastry get perfectly golden brown and flakey, the overall cook time is a fraction of what it would take in a standard oven. Layered with pesto, sundried tomatoes and marinated artichoke hearts, this crowd-pleaser is loaded with flavor and festive charm.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat an air fryer to 350°F.
- Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
- Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
- Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
- Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
- Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
- Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
- Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.
Tips:
- Choose ripe tomatoes and fresh basil: The quality of your ingredients will greatly impact the taste of your Panini. Look for ripe, juicy tomatoes and fresh, aromatic basil.
- Use a good quality pesto: If you have time, making your own pesto is a great way to control the ingredients and flavor. However, if you're short on time, a store-bought pesto can also be used.
- Don't overcrowd the Panini press: If you try to fit too much filling into your Panini, it will be difficult to close the press and the Panini will not cook evenly.
- Cook the Panini over medium heat: This will help to prevent the bread from burning and the filling from becoming too dry.
- Let the Panini rest for a few minutes before slicing: This will allow the cheese to set and the flavors to meld together.
Conclusion:
A Brie, Pesto, and Tomato Panini is a delicious and easy-to-make sandwich that is perfect for lunch or dinner. With its combination of creamy Brie, flavorful pesto, and juicy tomatoes, this Panini is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this Panini a try!
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