Mozzarella, Raspberry and Brown Sugar Panini

• 8 (1/2-inch thick) slices bakery-style white bread
• 1/4 cup extra-virgin olive oil
• 1/2 cup raspberry jam
• 2 teaspoons chopped fresh rosemary leaves
• 8 ounces (2 balls) fresh mozzarella, drained and patted dry
• Kosher salt, optional
• 2 tablespoons light brown sugar

1. Special equipment: a panini press
2. Preheat the panini press.
3. Using a pastry brush, brush the bread on both sides with the oil.
4. Spread 1 side of each slice of bread with the raspberry jam.
5. Sprinkle the rosemary over the jam.
6. Cut the mozzarella into 8 slices.
7. Place 2 slices of cheese on 4 of the bread slices.
8. Season the cheese with a pinch of salt, if using.
9. Place the remaining slices of bread on top, jam-side down.
10. Sprinkle the tops with the brown sugar.
11. Press in the panini press for 3 to 5 minutes until the cheese has melted and the bread is golden and crispy.
12. Cut the panini in half and serve.

bread, extravirgin olive oil, raspberry jam, rosemary, fresh mozzarella, kosher salt, light brown sugar

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mozzarella-raspberry-and-brown-sugar-panini-recipe.html (may not work)