Brie panini on focaccia

Rinse chives, wrap a bunch in a folded paper towel and mince.

Blend brie or camembert with mascarpone in a food processor into a spreadable mixture; season with salt and pepper to taste.

Spread the cheese mixture on both sides of the cut focaccia; top with chives, Parmigiano Reggiano and ham.

Grill like a panini, two minutes per side, in a panini press or on a cast iron griddle, for grill marks and melted cheese.

Rest a minute, then cut.