Smoked Mozzarella and Fontina with Prosciutto 'Grilled Cheese'


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