Apple, Brie, and Toasted Pecan Croissant Panini
As promised, I'm posting two fantastic ways to use the homemade croissants that I KNOW you're thinking of making. Right?! Am I right?! You should go for it!
The first amazing thing to do with your fresh croissants (besides "slather with butter and honey and eat," of course) is to create one of these panini. I know you're thinking that a mere sandwich isn't an appropriate use for something as amazing as a handmade croissant, but trust me -- when you taste this thing, you'll change your mind. This is one of the best things I've ever eaten.
Everything about this panini is incredible. The buttery, fresh croissants embrace crisp apples, creamy brie, toasted pecans, bright rosemary, and a drizzle of sweet honey. The flavors melt and meld into a gorgeous medley of sweet and savory. YUM.
Also, wanted to share some amazing news! My Blueberry Stuffed French Toast Bowls recipe WON a contest, so I've been chosen as the Nature's Pride Bread Ambassador. This means I get a free trip to San Francisco to demo the recipe at the Foodbuzz Food Blogger Festival. I can't tell you how thrilled I am!! Thank you all for supporting my baking, and the blog :) I love you guys!
Note: Willow Bird Baking is one of only 100 contestants left in Project Food Blog, a contest comprised of a series of challenges to find the next food blog star. Thank you for helping me get through the first three rounds! Voting for Round 4 is now open! To vote, register for a Foodbuzz account. Once you're registered, sign in and go here to read my official entry. To vote, click the heart next to the words "Vote for this Entry." I am so grateful for your support!
Apple, Brie, and Toasted Pecan Panini
Recipe by: Willow Bird Baking
Yield: 3 panini
Ingredients:
3 big croissants (preferably homemade!)
1 large apple (I use Gala), cored and sliced relatively thin
2 teaspoons chopped rosemary
1 8-ounce round of brie, sliced
1/2 cup pecans, chopped
honey for drizzling
Directions:
Toast the pecans: Place nuts in a dry skillet over medium-high heat and stir constantly. Once they begin to toast (when you start to smell them), shake pan to ensure all sides of the nuts are toasted evenly and none of them burn. Pour out onto a plate to cool while you assemble the sandwiches.
Preheat panini press to medium and spray with cooking spray. Slice croissants open and layer brie slices, apple slices, a small handful of nuts, a generous pinch of the chopped rosemary, and one more slice of brie on top. Drizzle with honey and replace the top of the croissant. Grill on panini press for a few minutes, checking periodically, until cheese is starting to melt and croissant is toasted. I finish mine in the microwave for about 15 seconds to get the cheesy nice and melty. Serve warm.
To read about other transcendental panini I've eaten, hear about food memories, and see more panini pictures, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food
The first amazing thing to do with your fresh croissants (besides "slather with butter and honey and eat," of course) is to create one of these panini. I know you're thinking that a mere sandwich isn't an appropriate use for something as amazing as a handmade croissant, but trust me -- when you taste this thing, you'll change your mind. This is one of the best things I've ever eaten.
Everything about this panini is incredible. The buttery, fresh croissants embrace crisp apples, creamy brie, toasted pecans, bright rosemary, and a drizzle of sweet honey. The flavors melt and meld into a gorgeous medley of sweet and savory. YUM.
Also, wanted to share some amazing news! My Blueberry Stuffed French Toast Bowls recipe WON a contest, so I've been chosen as the Nature's Pride Bread Ambassador. This means I get a free trip to San Francisco to demo the recipe at the Foodbuzz Food Blogger Festival. I can't tell you how thrilled I am!! Thank you all for supporting my baking, and the blog :) I love you guys!
Note: Willow Bird Baking is one of only 100 contestants left in Project Food Blog, a contest comprised of a series of challenges to find the next food blog star. Thank you for helping me get through the first three rounds! Voting for Round 4 is now open! To vote, register for a Foodbuzz account. Once you're registered, sign in and go here to read my official entry. To vote, click the heart next to the words "Vote for this Entry." I am so grateful for your support!
Apple, Brie, and Toasted Pecan Panini
Recipe by: Willow Bird Baking
Yield: 3 panini
Ingredients:
3 big croissants (preferably homemade!)
1 large apple (I use Gala), cored and sliced relatively thin
2 teaspoons chopped rosemary
1 8-ounce round of brie, sliced
1/2 cup pecans, chopped
honey for drizzling
Directions:
Toast the pecans: Place nuts in a dry skillet over medium-high heat and stir constantly. Once they begin to toast (when you start to smell them), shake pan to ensure all sides of the nuts are toasted evenly and none of them burn. Pour out onto a plate to cool while you assemble the sandwiches.
Preheat panini press to medium and spray with cooking spray. Slice croissants open and layer brie slices, apple slices, a small handful of nuts, a generous pinch of the chopped rosemary, and one more slice of brie on top. Drizzle with honey and replace the top of the croissant. Grill on panini press for a few minutes, checking periodically, until cheese is starting to melt and croissant is toasted. I finish mine in the microwave for about 15 seconds to get the cheesy nice and melty. Serve warm.
To read about other transcendental panini I've eaten, hear about food memories, and see more panini pictures, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food