So very sleepy. But, I must post about awesome panini. This was very good. We had it a few weeks ago when we ate a bunch of soup exchange soup. T’was very good.

Okay, here’s the recipe, I’m going to bed now. Goodnight.

Prosciutto and Fig Panini
1/2 cup water
1/2 cup Port
1/2 cup (lightly packed) dried black Mission figs (about 3.5 ounces), stemmed, halved
1/2 tbsp dried rosemary
1 medium red onion, cut crosswise into 1/4-inch-thick rounds
1 tbsp chilled butter, diced
1 cup loosely packed baby spinach
8 slices of good bread or 4 ciabatta rolls, halved horizontally
4 thin slices prosciutto (2-3 ounces)
4 oz goat cheese

Bring water, Port, figs, and rosemary to boil in small saucepan. Reduce heat to medium-low; simmer until mixture is reduced to a generous 1/2 cup, stirring occasionally, about 20 minutes. Cool slightly.

Puree in processor until smooth. Fig jam can be made 3 . . . → Read More: Another Tasty Sandwich: Prosciutto and Fig Panini