Banana Hazelnut Breakfast Panini
Don’t you love a good Sunday brunch? The tradition of brunch began in the late 1800s as a meal for the partiers from the night before. It was always a decadent meal. These days brunches are more geared to after church than after-party, but they still remain decadent in nature. Here are some tips for putting together a memorable brunch:
Go with a buffet and pre-slice meats, cheeses quiches and coffeecakes so that guests can easily serve themselves.
Set up an inviting spread. Create height with cake stands and pedestals. They’re perfect for displaying muffins or pastries. Create visual excitement with color and texture. A big bowl of fruit or berries does the trick easily.
Offer a varied menu and include classic breakfast meats in addition to some vegetarian options. Offer one or two lighter dishes for those who may be counting calories but don’t forget to include at least one decadent dish. Two of my favorites are Chocolate Hazelnut Banana- Stuffed French Toast and Banana Hazelnut Breakfast Panini .
HEAT oven to 400°F.
SLICE croissants horizontally and lay open. Spread each croissant bottom with 2 tablespoons chocolate hazelnut flavored spread, 2 slices of crispy bacon, cut to fit, slices of banana and a generous sprinkling of cinnamon sugar. Cover with top of croissant.
SPRAY tops of croissants with butter spray; sprinkle with cinnamon sugar. Bake sandwiches in baking pan covered with foil for 5 minutes. Uncover and bake an additional 2 minutes. Bananas should be softened and paninis a light golden brown. Cut croissants in half diagonally. Serve warm.
Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon.
1/2 cup Jif Chocolate Hazelnut or Mocha Cappucino Flavored Spread
8 slices crisply cooked bacon
2 ripe bananas, cut into 1/4-inch slices
Crisco® Butter Flavor No-Stick Cooking Spray
Cinnamon sugar,* for garnish
to you by Amy Tobin
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