Best Taleggio Cherry Mostarda And Arugula Grilled Cheese Recipes

GRILLED PIZZETTAS WITH PARMIGIANO, PROSCIUTTO AND ARUGULA AND WITH TALEGGIO AND PUTTANESCA

Steps:

• In a small saucepan, bring chiles and oil to a simmer. Remove from heat and let peppers steep in oil at least 1 hour.
• In a small bowl add the warm (this activates the yeast. If the water is too hot the yeast will die and if the water is too cold the yeast will not activate) tap water add the dry yeast and the sugar and stir to combine. Let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty, this is what you want.
• In a large mixing bowl, combine the flour and the salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth clean work surface and use your hands to knead the dough to a smooth consistency.
• Return the dough to the mixing bowl, cover with plastic wrap and set in a warm place for at least 1 hour or until the dough has doubled in size.
• Preheat oven to 425 degrees F and preheat grill to medium-high heat.
• In a small bowl, mix together the tomatoes, olives, capers, red pepper flakes and season with salt and a drizzle of olive oil, set aside.
• Brush and oil grill to remove any crud and clean.
• Portion the dough into golf ball size rounds. Using a rolling pin, roll each dough into a rectangle, I like irregular shapes. If not using the dough right away, wrap each 1 in plastic wrap and reserve until ready to use. If using the dough right away grill each dough on both sides so there are grill marks and the dough is stiff and crisp. Top some of the dough with shaved Parmigiano and the other with Taleggio.
• Top the Taleggio pizzas with the tomato mixture. Place pizzas in oven until cheese melts, about 3 to 4 minutes. Immediately when the Parmesan pizzas come out of the oven, arrange prosciutto slices on top and then top with the arugula and drizzle with spicy chile oil. Cut pizzas into pieces and serve immediately garnished with chives.

CHERRY MOSTARDA

Steps:

• Combine everything except the Dijon in a small, heavy saucepan. Bring to a simmer then lower heat and cook until reduced to a thick puree with the consistency of ketchup, about 1 hour over low heat. Stir in the Dijon off the heat and season if needed.
• Crush the cherries with a potato masher or pulse in a blender or food processor if you prefer a smoother texture.
• Keep in a covered jar in the refrigerator for about 2 weeks.

HAM-TALEGGIO GRILLED CHEESE

Steps:

• Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.)
• Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices.
• Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes.
• Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches.

TALEGGIO AND PEAR PANINI

Steps:

• Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
• While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.

WILTED ROMAINE SALAD WITH ROASTED PEARS, TALEGGIO AND HAZELNUTS

Steps:

• Preheat the oven to 350 degrees F.
• Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking.
• Roast the hazelnuts with the pears for 5 to 6 minutes. Remove from the oven and coarsely chop.
• Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes.
• Heat the flat side of a grill pan to medium-high heat. If you don't have a grill pan and are using a regular grill, put foil on the grill grates. Toss the romaine quarters in olive oil and salt. Grill the romaine until slightly charred and wilted, 1 to 2 minutes per side.
• Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts.
• Whisk together the champagne vinegar and ¼ cup olive oil and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately.

GRILLED TALEGGIO SANDWICH WITH APRICOTS AND CAPERS

Steps:

• Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
• Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
• Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.