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Prosciutto, Goat Cheese & Peach Panini

When peaches are cooked on a panini maker, their natural sugars caramelize deliciously from the heat. Here, we combine the peach slices with thinly sliced prosciutto and tangy goat cheese to create the perfect summer sandwich.


  • 1 firm-ripe peach, peeled if desired, pitted and
     cut into 1⁄4-inch slices
  • 2 slices sweet batard, each 1⁄2 inch thick
  • 1 Tbs. unsalted butter, melted
  • 2 tsp. apricot preserves
  • 2 Tbs. crumbled goat cheese (chèvre)
  • 2 thin slices prosciutto


Preheat an electric panini maker according to the manufacturer's instructions.

Arrange the peach slices on the preheated panini maker and cook according to the manufacturer's instructions until grill marks appear, about 1 minute. Transfer to a plate and set aside.

Brush one side of each bread slice with the butter. Lay the slices, buttered side down, on a clean work surface. Spread the top of one slice with the apricot preserves. Sprinkle the cheese on the other slice and top with the prosciutto and peach slices. Top with the other bread slice, buttered side up.

Place the sandwich on the panini maker and cook according to the manufacturer's instructions until the bread is golden brown and crispy, 2 to 3 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.
Serves 1.
Williams-Sonoma Kitchen.