Recipe Courtesy of Julie Andrews (RD)
Ingredients (Serves 1)
¼ cup fresh or frozen blueberries
1 ½ Tbsp. water
2 slices sprouted grain cinnamon raisin bread
40 g Arla® Gouda, (sliced and divided)
½ medium granny smith apple, thinly sliced
½ tsp. ground cinnamon
2 tsp. balsamic reduction
- Heat a small saucepan to medium-high heat. Add blueberries and water and bring to a boil. Reduce heat to medium-low and allow to simmer 10-12 minutes, periodically smashing blueberries with the back of a fork, until soft and jam-like. Remove from heat.
- Heat a panini press to medium-high heat. Coat with cooking spray. Place one slice of bread on the panini press and top with half of the gouda and the sliced apples. Spoon blueberry compote onto the apples, sprinkle with cinnamon and drizzle with balsamic reduction. Top with remaining gouda. Place second slice of bread on the top and close the lid of the panini press. Allow to cook until bread is golden brown and cheese is melted, about 3-4 minutes.
- Slice in half and serve.