Fig and Brie Panini

Guess what I should probably not be eating three days before my last wedding dress fitting?  Um, this.  But seriously, I got a panini maker as a present at my bridal shower, and I have been itching to try it out.  When I had two leftover fresh figs in the fridge around lunchtime on a weekend, there wasn't a chance on earth I was going to pass this idea up.

Yes, I'm writing this in advance.  I'm on my honeymoon for the next two weeks, but I've got you guys covered:  every few days, a new recipe will go up via Wordpress's auto-post function, and I will be coming back to all your lovely comments when I get home!  And just to show that I'm not posting my b-list recipes, even while I'm gone, I chose this one.

Because if you're looking to splurge, even on a pre-wedding diet, this is it.  Fresh figs, some of the earliest in the season, great local bread, olive oil and a really good, oozy brie cheese.  Yes, four ingredients, and the result is an amazingly delicious, completely indulgent, but totally easy to make lunch.

And I will say in advance, that even having eaten this as a hearty, delicious lunch, I'm pretty sure I will still fit into that lovely dress.

Panini with Figs and Brie

INGREDIENTS

1 large ciabatta sandwich roll

2 fresh figs

4 ounces oozy brie cheese (I used fromage d'affinois)

Olive oil, for brushing

DIRECTIONS

Slice brie and figs thinly, and layer them over the bread.  Brush olive oil inside the bread, and on the top and bottom of the sandwich roll.  Grill on a panini press for about 4 minutes, or until the bread is toasted and cheese melted.  Cut in half and serve warm.