Take advantage of in-season stone fruit with this Bacon and Brie Panini with Peaches. It’s a little sweet, a little crunchy, a little creamy, and a LOT delicious!
If you aren’t taking advantage of stone fruit season my friends, you are missing out. So many delicious fruits in season and so little time to enjoy them!
What is a stone fruit?
I asked myself the same question when my friends from Festive Foodies coordinated this week to post recipes highlighting stone fruits. I learned that a stone fruit is essentially any fruit that has a pit (or stone) inside, which actually houses the seed, like…cherries, peaches, nectarines, plums, mangoes, and apricots! Pretty cool, right?
Am I in the minority that had never heard the term stone fruit, before? I guess shame on me, since I write a food blog and all. But, now I know, and we’ll just say that’s all that matters. And I have three great recipes to share with you this week, along with a bunch from my friends, too!
Here’s a little not-so-secret about me…I looooove sandwiches. I sort of abandoned my old Sammich Saturday series, inadvertenly, but I think I need to revive it. What do you think?
While I love all kinds of sandwiches – hot or cold – I have a special fondness for pressed sandwiches. Be it grilled or panini, I love the ooey, goey cheese that is generally a standard in a hot sandwich. And what is one of the best, melty cheeses? Well, brie, of course!
And when it’s paired with bacon, in any dish, it’s a homerun. But when it’s paired with bacon and sweet, delicious peaches, pressed between bread and slathered with peach preserves – you have a summer sandwich that is absolutely perfect.
Ooey, gooey, creamy cheese, with crisp bacon, and sweet peaches. All the right textures, and flavor perfection. J kind side-eyed me when I was making these, so I nixed the peaches on his (but not the peach preserves) and gave him smoked turkey instead. Nat and I ate the real deal and it was so, so good. I’m pretty sure I ate mine and half of hers, because…toddler and she only eats half of any sandwich.
She likes peaches, loves cheese (she at several slices of the brie before I could get all the panini made) and she loooooves bacon. Or, shakin’ bacon, as she calls it. So, this really was a great sandwich for her. And for me. And J…well, he just missed out.
Don’t be like J. Don’t miss out on the perfect stone fruit-filled sandwich this summer! Get the recipe right here, and then be sure to check out the other Festive Foodies recipes at the bottom of the post!
Peach, Bacon & Brie Panini
- 8 slices bacon
- 8 slices thick bread
- 4 Tbsp peach preserves
- 1 large peach, pit removed and sliced thin
- 4 oz Brie, sliced thin
- Cook bacon in a pan over medium heat (or in the oven at 325 for about 20 minutes) until crisp. Remove to a paper towel-lined plate to drain grease and cool down a bit.
- While the bacon is cooling. turn your panini press.
- Spread one tablespoon of peach preserves each onto 4 of your slices of bread. Top with 2 slices of bacon (I broke mine in half, so I had 4 pieces to line along my bread), 3 or 4 slices of brie, and 4 or 5 peach slices. Then top with the remaining bread slices.
- Place in the panini press, lock it down, and allow panini to cook until nicely browned and the brie is good and melty. Remove to plates or a cutting board and slice in half diagonally – the devour!!
Slightly adapted from Damn Delicious
Check out all the yummy recipes for Stone Fruit Week:
Cherry Lavender Dark Chocolate Chunk Cookies from The Spiffy Cookie
Grilled Peaches with Blueberry Syrup from Blogghetti
Individual Plum Crisps from Hezzi-D’s Books and Cooks
Mango Pistachio Popsicles from A Kitchen Hoor’s Adventures
Peach, Bacon, and Brie Panini from Sweet Beginnings
Peach Blueberry Mini Trifles from Palatable Pastime
Peach Daiquiri from Our Good Life
Plum Picking + Plum-Rosemary Jam from Culinary Adventures with Camilla
Vegan Peaches and Cream Layer Cake from The Baking Fairy