On Christmas Day, a couple of years ago, my husband handed me a curious, round package to open. What was inside that package had me pledging my undying love to him. That’s right, folks – it was an entire wheel of Brie cheese.
Brush both sides of each slice of bread with extra-virgin olive oil (about 1/3 cup total).
Grill the bread slices until they begin to turn golden brown, about 1-2 minutes. Remove the bread from the grill and place slices of Brie on six of the bread slices (about 2 oz each).
Top the cheese with 2 tbsp semi-sweet chocolate chips. Giada recommends 1/3 cup per sandwich. We actually used about 1/4 cup per sandwich and thought that they chocolate overpowered the Brie. Sacrilegious, I say! I think 2 tbsp would be just right.
Stay with me now. Divide 1/3 cup thinly sliced basil leaves across the six slices of bread, laying across the chocolate chips.
Top with the other slices of bread to form six sandwiches. Place the sandwiches on the panini grill and grill until the chocolate begins to melt, about 2 minutes. If you are using a cast-iron pan, place a foil-covered brick on top of the sandwiches, cook for 1 minute, and then cook for an additional minute on the other side. See my recipe for Grilled Chicken and Pesto Panini to see pictures of the brick procedure.
Cut each panini in half and serve.
Other dessert panini:
Other panini with Brie cheese:
Whole Foods Market’s Smoked Turkey, Plum, and Brie Panini