Smoked Mozzarella and Fontina with Prosciutto 'Grilled Cheese'

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by Chef Massimo de Francesa, Taggia at Firesky Resort and Spa

Grilled Cheese Throwdown challenge by Javier Soto

Posted on February 14, 2013 at 1:51 PM

Updated Thursday, Feb 14 at 1:52 PM

2 pieces of Brioche loaf whole sliced 1 ½-inch cut
Fig Balsamic “Marmellata” to taste (for garnish)
2 oz. Sliced fontina 1/8 inch
2 oz. Sliced smoked mozzarella
2 oz. Sliced Prosciutto 1/8 inch

Fig Balsamic “Marmellata”
2 tsp vegetable oil
1 tsp butter
8 oz diced figs
1 oz shallots chopped very fine
½ clove of garlic garlic chopped very fine
¼ cup balsamic vinegar
¼ cup honey
2 oz sugar
½ cup water
1 tsp fresh thyme leaves
Salt to taste
Black pepper to taste


The Grilled Cheese Throwdown is Sunday, March 3, 4 p.m., at 5th and Wine, 7051 E. Fifth Ave., Scottsdale. Tickets are $20. For more information, check out www.girlmeetsfork.com.

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