Today's our last day in Kennebunkport and tomorrow we'll be heading to Boston for a few more days of glorious vacation. Our life at home is often so hectic that it's great to get away from it all for a brief stint. I love a change of scenery for a few days; it always gives me the break I need before returning home to daily life. Real life is crazy and busy, especially in our household (and probably in yours too, right?). That's where meals like this come into play. They're easy, fast, and a hundred times more healthy than the nearby fast food joint.

I cannot say enough good things about our panini press. It's one kitchen tool that we hesitated getting for so long because we didn't really have space to store it...but it is well worth the closet space it takes up. If you don't have a panini press don't worry, you can still make these sandwiches in a skillet...just press down with a spatula!

These sandwiches were created on a whim one Saturday after Ryan and I returned from a bike ride starving. Our peach wasn't quite ripe, which made these a little less sweet than I would've liked. Still, gooey brie and fruit is to die for and I savored every bite of this sandwich!

One Year Ago: Homemade Kettle Corn and Coconut Marble Cake

Peach and Brie Panini
Ingredients:
-Hearty sandwich bread (we used a sourdough loaf from Trader Joe's)
-1 peach, sliced
-thinly sliced pieces of brie
-drizzle of raspberry wine vinegar

Directions:
1. Layer brie and peaches on a slice of bread. Drizzle with raspberry wine vinegar and top with other slice of bread.
2. Place in panini press and cook until cheese is melted.
3. Serve hot.