This is a recipe from almost a year ago — somehow I always slip into those posts as Spring approaches!
It makes me kind of happy to remember the time of the year when you can buy fresh, incredibly juicy nectarines almost anywhere in the city. As our weather hovers somewhere around the 50-degree month as we head into May, sometimes I need a little extra reminder that spring will (eventually) come.
I know I’m a broken record on this, but I cannot wait for spring to set in this year! Every time I go shopping, all I can try on are flowy spring dresses, and each week it gets harder to hold off from wearing them! I’ve been so crazily busy lately — sometimes it feels like it gets harder every day to balance everything, but I know that the moment the temperature starts rising consistently above seventy degrees, it’s all going to feel a little bit more manageable. (Let’s hope, at least!)
1 ciabatta roll
1 ripe nectarine, sliced into pieces
2-3 ounces brie cheese, sliced
2 tsp honey
Brush the inside and outside slices of the bread with olive oil and sprinkle lightly with sea salt. Place a layer of brie cheese on the bottom half of the bread, and layer over it with the sliced nectarines. Drizzle with 2 tsp of honey. Place the remaining layer of bread on top and grill in a panini press. Slice in half and serve.