A Peach and Blackberry Summer Panino is the perfect way to take advantage of fresh, summer fruits while they are still in season.
I cannot believe I have not shared a recipe with either blackberries or peaches yet! I am also behind on the tomato, cucumber, pepper, and eggplant front too. Oh, and corn. Oh me, oh my. These are just some of my favorite things about summer, and I have been a little selfish keeping these things to myself. You see, I always get a bit torn between eating the juicy, summer fruits like these tart blackberries and sweet peaches in their uncooked virgin state and then actually cooking with them. I sometimes feel like they should be appreciated as nature intended them to be- simply washed and maybe sliced, as in the case of the peaches.
But then I go and make something like this amazing sandwich, combining these fruits with an aged sharp cheddar and a tangy, salty goats’ milk feta. Add a little basil for an unbelievable aroma and fresh taste, and a drizzle of honey to bring it all together. One bite, and I wonder why I have not been cooking with these little summer jewels all along.
This recipe is for one, but it is really just a template and the proportions I used. Feel free to make a whole bunch of them to share with your friends and family. If you are not a vegetarian, this would be delicious with a little ham- even better if you can find some from some friendly, local farmers. But it really is quite tasty as written.
- 2 slices of your favorite bread (I used a seedy multi-grain)
- ½ small peach, thinly sliced
- 4-5 blackberries, sliced in half
- ⅓ cup grated aged sharp cheddar cheese (I used Cabot Extra Sharp)
- ¼ cup crumbled goats' milk or cow's milk feta
- 2-3 basil leaves, roughly torn
- ¾ teaspoon local honey
- extra-virgin olive oil, for drizzling
- Preheat a panini press.
- Assemble the sandwich. Drizzle one side of both pieces of bread with olive oil. Flip one slice over so that olive oil side is down.
- Layer on the cheddar cheese, then peaches, halved blackberries, basil, and feta. Drizzle with the honey. Place the other slice of bread, olive oil side up on top.
- Move the sandwich to the panini press, and carefully close the top down, being sure not to smush all of the ingredients out of the side.
- Grilled for 4-5 minutes or until cheddar has melted and bread is golden brown. Enjoy!