Tuesday, July 27, 2010

Raspberry Brie Panini

I love panini. There’s something wonderful in how a plain meat and cheese sandwich can be transformed into a deliciously satisfying experience. I don’t how it happens, but the pressing of the bread, the oozing of the melted cheese, and the mixture of other stuffings all combine to make a special treat that makes my mouth and tummy quite satisfied.

I see this recipe for a raspberry and brie panini and I don’t know if I would find it as satisfying as a meat based sandwich, but it sure is pretty to look at. I want to try one.

I don’t cook, although I do have an unopened panini grill that I received as a present last Christmas. Actually, I had forgotten about it until I started writing this note.

Now I’ve gotten myself so worked up thinking about my love of panini, I want to unbox it tomorrow and give the little appliance a try. It won’t be raspberry and brie, but I may be able to able to cobble together some fat-free swiss cheese, fat-free hot dogs, and the ends of the loaf of bread that I haven’t thrown out yet.

The ingredients don’t matter. The panini process makes anything remarkable. (Or at least, we’ll see.)

The Italian word panino refers to a small bread roll. It is the diminutive form of pane (“bread”). The plural is panini, which when you have it, linguistically justifies eating more than one.

photo and recipe via rockrecipes.blogspot.com

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