Saturday, March 16, 2013

Grilled Monterey Jack with Prosciutto, Basil, and Fig Preserves

Last April, Food Network Magazine ran a feature on dressed up grilled cheese sandwiches. I just ran across a page I'd ripped out. I didn't have the dates called for in the original recipe, but it inspired my own twist...with a smear of chunky fig preserves (from Snow Goose Produce near Mount Vernon, WA), a gift from my good friend Gayleen who knows I love to cook. :) I love the sweet-salty combination from the prosciutto and the fig!

asiago cheese bread
monterey jack cheese
fresh basil leaves
fig preserves with ginger

Butter one side of each slice of bread (any crusty bread will do, but I had the asiago on hand). Place slices, buttered side down on a hot skillet. Top one side with a slice or two of prosciutto and a slice of monterey jack, the other with a tablespoon of the fig preserves, basil leaves, then another slice of monterey jack. I had my cheese sliced extra thin, so two slices wasn't overwhelming...and as it melted it helped hold everything together. :)

If you can't find fig preserves, I imagine
an apricot jam would compliment the
prosciutto well, too.  -- or go for the
original idea of thinly sliced dates.

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