Brie and Prosciutto Panini with Mango Chutney

It was almost 80 today.

And Thursday it’s supposed to be 85! That’s super duper hot for Seattle, but I guess the weather is trying to prepare for the similar (and hotter) temperatures I’ll be experiencing in Florida, next week. Like I mentioned before, on Monday I’l be flying back to Florida to get sinus surgery. Recovery is supposed to take 2-3 weeks, so I’ll be hanging out down there until around the end of May. I don’t plan on there being any major setbacks with my blogging, but you never know!

Anyway, Florida and my home there has been on my mind, lately, and it got me thinking about food my mom makes. One of her most famous party dishes is warm brie cheese topped with Major Grey’s mango chutney and crumbled bacon, served with crackers. It’s seriously amazing and is always devoured at any party. Soooo, I decided to do a panini version!

My new “thing” is making sandwiches and paninis with naan, like my Naan Grilled Cheese with Homemade Pesto. It’s nice because: 1. it’s easy, 2. they crisp up a bit on the outside, but still stay soft and fluffy in the middle, and 3. they come in all sorts of flavors! For this sandwich, I chose whole wheat naan because I like the heartiness.

I did make a few mini flavor changes to my mom’s brie appetizer by using a goat brie (instead of cow), and prosciutto (instead of bacon). And I also threw in some arugula for a little spicy freshness. You could, of course, use regular brie and bacon, because I know that still tastes amazing, but I liked the added tang of the goat brie, and the thin crispness of the prosciutto. (plus, this was like the creamiest brie I’ve ever seen—so melty even at room temperature!!)

I love love love what the mango chutney adds to this. It’s slightly spicy and fruity, and pairs so well with the creamy cheese and salty prosciutto. If you’re curious where to find mango chutney, it’s sometimes on the ethnic food aisle, or sometimes with the jams and jellies. It’s actually a pretty common thing, so most stores stock it. You can see two varieties in the background of the photo below (why I have two, separate, opened jars of mango chutney in my fridge is beyond me).

I make these naan panini/grilled cheese thingies in my panini press, but you could make them in a pan on your stove, or you could even try the grill (but beware of dripping cheese!). Honestly, you could even toast up to slices of bread, add the topping, and place it open faced under a broiled for a minute or two. It’s just a super good flavor combo that I know you’re going to love!