A recent spotlight in the Santa Barbara News Press on the Bistro’s Grilled Cheese Night (Thursday evenings) included a recipe for one of the delicious sandwiches that I would like to share here.
“This is not your mother’s grilled cheese. Joshua Keating, executive chef at Bistro Restaurant & Wine Bar, experiments with specialty cheeses in his sandwiches, including Carmody cheddar, fontina, brie and more. Any plans he might add American? “No!” he insisted. “That’s what Mom used to make…I’ll never live up to Mom’s expectations!”
Brie, Fig and Prosciutto Grilled Cheese
Butter or olive oil, to coat bread
2 slices of sourdough bread
Drizzle balsamic vinegar
Drizzle extra virgin olive oil
3 ounces brie
2 slices prosciutto
3 Black Mission Figs, cut in half and marinated in 2 ounces of red wine
Butter or oil exterior of bread slices. Drizzle balsamic vinegar and extra virgin olive oil on interior. Place remaining ingredients between slices. Grill in panini grill on medium-high heat for about 6-7 minutes, or until cheese is melted and bread is golden brown, or fry in frying pan on low heat for about 4-5 minutes per side.
Yield: 1 sandwich
Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery
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