My daughter gave me Giada’s Kitchen: New Italian Favorites for my birthday; it’s a cookbook that I know I’ll use a lot – the color photos are very tempting. This is the first recipe I’ve made from the book. Her sister, the vegetarian, thought this would be a great way to combine protein and antioxidants. The chocolate flavor was subtle, just another note contrasting with the savory combination of cheese, olive oil and basil. It’s defiantly on the do-again list.
12 slices sourdough bread
1/3 cup olive oil
12 ounces brie, thinly sliced
12 ounces semi-sweet chocolate chips
1/3 cup thinly sliced fresh basil leaves
Brush both sides of bread with olive oil. Toast on hot panini grill until lightly golden. Place a layer of brie on six slices of bread. Top with chocolate chips and basil, and then top with remaining bread slices. Toast in panini grill until cheese and chocolate are melted.