Open-Faced Grilled Cheese with Prosciutto Crisps and Tomato

FRESH Vol. 8 – White Cheddar

  • Yield: Makes 4 servings
Open-Faced Grilled Cheese with Prosciutto Crisps and Tomato

Ingredients

  • 4 thin slices prosciutto
  • 4 thick slices artisan bread
  • 4 large slices tomato
  • 2 cups grated Darigold sharp white cheddar cheese, divided
  • Salt and freshly ground black pepper, to taste
  • Small basil leaves

Preparation

Preheat oven to 375°F. Lay the prosciutto on a parchment-lined baking sheet and bake until fat turns golden and meat darkens (12-15 minutes). Carefully transfer to a paper-towel lined plate to drain; roll to form small, crescent-shaped chips.

Toast the bread on both sides until golden. Top each slice with tomato and ½ cup of cheddar cheese, pressing cheese into sandwiches; season with salt and pepper.

Set oven to broil and move rack to top position. Cook sandwiches until cheddar cheese is melted and golden (1-2 minutes). Top with the prosciutto and sprinkle with basil. Makes 4 servings.