peach and goat cheese panini
I’m super psyched to be here today with this delicious peach and goat cheese panini. The tangy creaminess of the fresh goat cheese pairs perfectly with the sweet juiciness of the ripe peaches to make one awesome vegetarian panini that’s ready in 15 minutes!!
I used to be the biggest goat cheese lover in my family. That was the case until my 4-year-old daughter discovered it. Now I think she holds the title for sure. She even has a special expression she makes when thinking about goat cheese. Her eyes roll back into her head, and she gets a dazed smile. Really, she loves all cheeses (even bleu!) But of all the cheeses on the board she like goat cheese the best. She even loves soft-ripened aged goat cheeses! (I am a lucky Mommy to have such a good eater!)
I used the fresh goat cheese in these panini with fresh sliced peaches. My favorite summer fruit. Don’t worry, if you don’t have a panini press, check out this post my sister wrote to find out about an alternative method.
I’m psyched to be here today with this peach and goat cheese panini and giveaway. The tangy goat cheese pairs perfectly with the sweetness of the peaches!!
- 3 ounces fresh goat cheese
- ¼ cup plain non-fat yogurt
- 1/8 teaspoon pumpkin pie spice
- pinch salt
- 4 large slices honey whole-wheat bread
- 1 peach, pitted and thinly sliced
- 1 tablespoon raw agave or honey
- Preheat pannini press to medium-high.
- Meanwhile, mash goat cheese, yogurt, pumpkin pie spice and salt in a medium bowl to make smooth spreadable consistency. Lay bread out on work surface. Make two sandwiches by spreading goat cheese over the four slices of bread, and top with a single layer of peach slices. Put tops on sandwiches.
- Lightly coat pannini press with cooking spray (or brush with a tiny bit of melted butter or oil.) Add sandwiches and cook until the sandwiches are toasted and hot all the way through, 5 to 8 minutes. Transfer to a cutting board.
- Carefully cut pannini in half, and serve with agave or honey.