Breakfast Panini With Almond Butter And Plum Preserves
This delightful recipe combines the sweet-tart flavors of red-skinned plums with creamy almond butter and ricotta cheese, all nestled between slices of golden brown country-style bread. The plum preserves impart a jamlike consistency that perfectly complements the nutty spread, resulting in a satisfying bite with every mouthwatering sandwich. Enjoy the perfect balance of flavors and textures in this delicious creation!
— Constant Cookbook
Ingredients
- 1 1/2 lb. red-skinned plums
- 1 cup sugar
- 1 Tbs. fresh lemon juice
- 2 to 4 Tbs. almond butter
- 4 slices country-style bread, each 1/2 inch thick
- 4 Tbs. part-skim ricotta cheese
Instructions
- Halve, pit and coarsely chop the plums. In a saucepan over low heat, combine the plums and sugar and cook, stirring, until the plums have released their juices and the sugar is dissolved, 5 to 8 minutes. Bring to a simmer and cook, uncovered, until the mixture thickens and the plums have a jamlike consistency, 25 to 30 minutes. Stir in the lemon juice. Let cool to room temperature, then transfer to an airtight container, cover and refrigerate for up to 2 weeks.
- Preheat a nonstick electric panini maker according to the manufacturer’s instructions.
- Spread 1 to 2 Tbs. almond butter on each of 2 bread slices. Spoon about 2 Tbs. ricotta over the almond butter. Spread about 1 Tbs. of the plum preserves on each of the remaining 2 bread slices, then cover each sandwich with one of the slices, plum preserve side down.
- Place the sandwiches on the preheated panini maker and cook according to the manufacturer’s instructions until crisp and golden, 3 to 5 minutes. (If you have a panini maker that allows you to exert pressure to flatten the sandwich, don’t compress too much, or you will lose some delicious filling.)
- Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Makes 2 sandwiches.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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