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Grilled goat’s cheese with prosciutto and eucalyptus honey.

Posted By Shiv On April 20, 2009 @ 4:08 pm In cheese, cheese sandwich, prosciutto, sandwich | 12 Comments

Dudes and darlings,

I’m moving on Saturday (which means my life is in complete and utter disarray), so I’m going to keep this one short.

My kitchen is largely governed by its own holy trinity: tangy, salty, and sweet. I try to apply a balance of these sensations whenever possible, which is how I end up with things like honey soy salmon, or a sweet-spicy coconut and lime curry. There’s something about the unexpectedness of the combination that makes my taste buds sing, and something about the combination itself that lends itself to grilled cheese. Thus, this realization has been particularly helpful to me this month as I’ve scrabbled to come up with new and exciting combinations. Having the lodestar of salty/sweet/tangy has given me some excellent direction along the way; it certainly informed the latest concoction, grilled chevre with prosciutto and honey.

My ulterior motive in creating this sandwich was my desire to use some of the lovely eucalyptus honey I’d picked up during my last trip to California. Though I probably could have quite merrily used my garden-variety, honey-bear-type-honey, I wanted to add a little whiff of nostalgia to the proceedings, and was only marginally deterred by the fact that it had gone completely solid with crystallization (a tip: if your honey goes solid, just put it in a microwave-safe bowl and zap it for about 30 seconds). I knew from experience that this honey pairs beautifully with chevre, and that chevre does exciting textural things when heated, so they seemed a natural pairing.

And what a pair they made! The honey made the sandwich sticky and sweet (melted chevre doesn’t have quite the ooze factor of many other cheeses, so the honey lent it some necessary structural integrity), and the chevre was velvety and robust; the addition of some prosciutto completed the trinity and made the whole business sing. Paired with some roasted asparagus, it was a meal fit for a king. I say to ye verily: go forth and try this! Be ye not afraid!

Grilled chevre and prosciutto with eucalyptus honey

8 oz chevre or other mild goat cheese, crumbled
2 tbsp honey
4 slices prosciutto, chiffonaded
4 slices of bread
some butter

  1. Heat a heavy skillet over medium heat. Butter one side of each slice of bread.
  2. Place two slices of the bread in the skillet, butter side down. Put half the cheese on top of each slice, then drizzle the honey over.
  3. Distribute the prosciutto evenly between the two slices, and then place the remaining two pieces of bread on top, butter side out. Press down with a spatula, and then cover loosely with foil for 3-4 minutes.
  4. Gently flip the sandwiches and cook for 2-3 minutes more.
  5. Slice and serve; try not to drool too much before getting them to the table.

Yield: 2 sandwiches

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