Rosemary Focaccia Panini with Ricotta & Grilled Apricot

An unusual panini, filled with fresh ricotta cheese, grilled apricot and a drizzle of honey. A sandwich where sweet and salty flavors are perfectly blended together.

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Prep Time: 10

Cook Time: 5

Total Time: 15

Course: Appetizer, Snack

Cuisine: Italian

Keyword: Apricot, Focaccia, Focaccia Bread, Fresh Ricotta, Honey, Italian Panini

Difficulty: Beginner

Servings:

Calories: 298kcal

Ingredients

1/3 rosemary focaccia bread divided in 3 part
3 tbsp apricot chopped
6 tsp ricotta fresh
1½ tsp honey

Instructions

Wash the apricot and pat them dry. Remove the pit. Grill them quickly on a grilling pan. Chop them in quarters.
Proceed by cutting the focaccia bread in 3 parts. Divide one of the three parts in 3 smaller squares, which will be your panini.
Cut each panini lenghtwise.
Add on top of each panini 1 tsp of fresh ricotta cheese, 1/2 tsp of honey and 1 tbsp of chopped grilled apricot. Add the other half of sliced focaccia on top and serve it!

Notes

Ideal for an aperitive, as a snack for your kids or as sweet and salty breakfast.
It is ideal for vegetarians, and if you are vegan, you can easily swap the ricotta with a vegan spread.
If you do not want to bake Focaccia, you can buy a ready-made one or sub it with ciabatta bread.

Nutrition

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!