Fine, I couldn’t decide between panini and quesadillas, so I made both. Quesadillas with fresh summer peaches and buttery, melty brie have long been a peach-season tradition for me, but this time I added a panini version with some lovely sourdough and a thick smear of pesto.
These take barely more effort than a regular grilled cheese, which honestly is still effectively zero effort. But the brie itself is a game-changer. It is a melting champion. And then the pesto just seeps into the bread a little bit. Hoo boy.
And really, the peach and brie combination is magical one that will be amazing in whatever carbohydrate you decide to wrap them in. Years ago I was catering an event and was whipping up tons of peach and brie quesadillas (try them drizzled with honey…amazing). A lady came up to me to discuss the recipe and after listing the ingredients for her she exclaimed that they were not only delicious but healthy! Oh, delusional lady. I want to live in your world.
This isn’t even much of a recipe. Just an end of peach season call to ACTION.
Peach and Brie Panini
- sourdough or other crusty sliced bread
- brie, sliced
- ripe peaches, sliced
- butter or olive oil
- arugula or spinach leaves
Spread pesto onto bread and arrange brie and peach slices. Brush olive oil or butter on outside of assembled sandwich. Grill in a panini press or medium-hot frying pan until bread is crisped and brie is melted. Stuff with arugula or spinach leaves.