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Peach and Mozzarella Paninis with a Fig-Shallot Tapenade

September 23, 2013 by Mariel Goodson 9 Comments

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Peach & Fig Panini_optMariel here. So thanks to Secret Recipe Club, I found out I have a food soul-twin: Lisa from Authentic Suburban Gourmet. Every month we all talk about how much trouble we had choosing a recipe from so-and-so’s site, but this time I really and truly mean it. Literally every single one of her recipes appealed. Fried Chicken Sliders with Peach Relish…don’t mind if I do! Wild Mushroom Tart…pass it over. Gin & Tonic Sorbet…I’ll have 30!

If I ever find myself in the Bay Area, I’ll be inviting myself over to dinner and most likely stealing the leftovers.

Because I had such a hard time choosing a recipe and because I was so inspired by her gourmet-style flavor combos, I basically pulled from three different dishes: a Fig, Beet & Watermelon Salad with Shallot Dressing, her Fig, Peach & Smoked Mozzarella Bruschetta, and a dash of Camembert, Caramelized Onions and Fig Jam Crostini. Are you sensing a theme yet?

It’s figs. The theme is figs.

Peach & Fig Panini - layers_optTogether, these three figgy fantasies gave birth to a magnificent luncheon lovechild: the Peach & Mozzarella Panini with a Fig-Shallot Tapenade. This might just be the world’s most perfect panini and I urge you to make it before peaches and figs go scampering out of your local produce section. I also urge you to use a napkin whilst eating, since they’re a little on the sloppy side. But every good meal should be.

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Peach and Mozzarella Paninis with a Fig-Shallot Tapenade
Makes 4 sandwiches (with leftover tapenade)

Ingredients for the Tapenade:
1 Tablespoon unsalted butter – stock
3 shallots, minced finely or pulsed in a food processor – $2.49
1 teaspoon sugar – stock
Salt & pepper – stock
6-7 fresh figs, finely diced or pulsed in a food processor – $4.99
1 teaspoon Dijon-style mustard – stock
2 Tablespoons red wine vinegar – stock
¼-cup extra virgin olive oil – stock

Ingredients for the Paninis:
8 slices of thick-cut bakery-style bread – $2.50
2 ripe peaches (or nectarines), sliced thinly – $2.49
¼-lb fresh mozzarella, sliced thinly – $2.00
Fresh basil leaves – $1.99
Butter for greasing the skillet – stock
Grand total assuming well-stocked kitchen: $16.46
Cost per panini: $4.11

Directions for the Tapenade:
1. Melt the butter in a medium skillet over med-low heat. Add the shallots and sugar, season with salt & pepper. Cook, stirring frequently, until the shallots are golden, about 10 minutes. Add the figs and cook, stirring occasionally, another 5 minutes.

2. In a medium-size glass bowl, whisk together the mustard, vinegar, salt & pepper and olive oil. Stir in the fig/shallot combo and set aside.

Directions for the Paninis:
1. Layering is crucial in a panini, but I found this worked well. On a slice of bread, start with a layer of peaches/nectarines, then spoon some tapenade on top, then some basil leaves, followed by the mozzarella. Top with another slice of bread.

2. In a medium skillet, heat some butter over medium heat. Place your sandwich in the skillet and use another pan or a panini press to flatten. Toast until golden then flip. Repeat with remaining sandwiches.



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Filed Under: Breakfast & Brunch, Last-Minute Meals, Recipe Index, Recipes Under $20, Splurges, Spreads, Dips & Salsas, Vegetarian Tagged With: cooking, epicurious, food, kid-friendly, recipes, Recipes Under $20, sandwiches, secret recipe club

About Mariel Goodson

The daughter in this mother-daughter duo, Mariel is the co-founder of Brass Hill Design and a former magazine writer who has contributed to Martha Stewart Living, Better Homes & Gardens, SELF, Redbook and Good Housekeeping, among many others.

Comments

  1. Deanna Segrave-Daly says

    September 23, 2013 at 9:29 am

    Wow – I can see how you had a hard time – every recipe you mentioned sound amazing and I will be checking them out. The Fig Shallot tapenade alone is brilliant – I know what I want for lunch this week!

    Reply
  2. Lisa {AuthenticSuburbanGourmet} says

    September 23, 2013 at 9:30 am

    How fun – we had each others blogs this month! First of all, if you are ever in the Bay Area, you are both welcome anytime – just let me know. I love how you combined three posts into one to make this magical panini. You probably saw how much I adore figs and it made me smile that you incorporated them into this delightful sandwich. I love your site and you have some amazing recipes and was so excited to be assigned to your site this month – will be stopping back often! Have a great week!!! Lisa

    Reply
  3. chelsy says

    September 23, 2013 at 10:35 am

    mmmmmm this has me written all over it. I love the sweet/savory combo!

    Reply
  4. Karen says

    September 23, 2013 at 1:16 pm

    HI! I am new to group C and this is my first reveal day! Now on to the sandwich and OMG! It’s a BEAUTY! LOVE the ingredients and the photos too! Karen

    Reply
  5. Amanda @ Once Upon a Recipe says

    September 23, 2013 at 6:09 pm

    Now that’s a sandwich! YUM.

    Reply
  6. gloria says

    September 23, 2013 at 10:37 pm

    This look really delicious!

    Reply
  7. Karen - Cinnamon Freud says

    September 23, 2013 at 10:57 pm

    YUM. I love everything on this sandwich

    Reply
  8. Margaret says

    September 26, 2013 at 8:57 pm

    What a yummy sandwich.

    Reply

Trackbacks

  1. Peach and Mozzarella Paninis with a Fig-Shallot Tapenade | Food Overload says:
    October 10, 2013 at 8:41 pm

    […] Peach and Mozzarella Paninis with a Fig-Shallot Tapenade […]

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