Grilled Fruit and Brie Panini
To make vinaigrette: grill tomatoes, shallots and garlic. Puree all but 2 tomatoes. Add red wine vinegar and olive oil in stream and salt and pepper to taste.
After vinaigrette is made, small dice the remaining 2 tomatoes and julienne the basil. Add to the vinaigrette. Adjust seasoning to taste.
To make sandwich: grill pineapple and peach slices. After grilling, slice pineapple rings in half.
Slice focaccia into 4"" by 4"" square. Slice crosswise and toast on grill. Toss arugula in tomato vinaigrette and spread some vinaigrette on toasted bread.
Layer grilled peach slices, grilled pineapple and sliced brie in sandwich and top with arugula.
Press sandwich on grill with cast iron pan. Cook until bread is toasted and cheese begins to melt.
- 1 Monte® Gold® Extra Sweet Pineapple – core removed and cut into round slices
- 5 Del Monte® peaches or Del Monte® Sliced Peach in Juice
- 1 bag arugula
- 1 whole brie cheese – sliced
- Focaccia bread
- 6 Del Monte® Roma Tomatoes
- 2 Del Monte® Shallots
- 2 Garlic Cloves
- 2 tbsp fresh basil
- 2/3 C Red Wine Vinegar
- 1/3 C Olive Oil
- Salt and Pepper