CHERRY PANINIS

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 25 MINUTES

150 g cream cheese, room temperature 3 tbsp icing sugar, divided 8 square slices of bread

2 cups Cherry Jam (recipe, this page) or store-bought cherry jam 1 tbsp unsalted butter, softened In small bowl, whisk together cream cheese and 2 tbsp icing sugar. Spread cheese mixture over half the slices of bread. Top with cherry jam, leaving space around edges. Top with remaining slices of bread. Brush each side of the sandwiches with butter.

Preheat barbecue to medium-high heat (about 375°F). Place cast-iron skillet on grill and close lid; heat skillet for 5 to 10 minutes. Place 2 paninis in hot skillet; using spatula, press lightly. Close lid and cook, turning halfway through cooking time, until golden on both sides, about 5 minutes. Keep cooked paninis warm and repeat with remaining sandwiches. Dust with remaining icing sugar and cut in half.

PER EACH OF 6 SERVINGS about 460 cal, 16 g pro,

25 g total fat (13 g sat. fat), 43 g carb (2 g dietary fibre, 24 g sugar), 30 mg chol, 870 mg sodium, 1.2 mg iron.

Cherry Jam

In saucepan, combine 2 cups pitted fresh or frozen cherries, 1/3 cup sugar, 1/4 cup water and 1 tbsp each cornstarch and lemon juice. Bring to a boil. Reduce heat and simmer, stirring often, until cherries are tender and syrup has thickened, about 5 minutes. Transfer to bowl and refrigerate until jam has set, about 1 hour. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week.) Makes about 2 cups.