Sunday, February 12, 2012

Prosciutto, Goat Cheese & Apple Sandwich with Raspberry Jam


Lately, I've been obsessed with goat cheese. I put goat cheese on sandwiches. I put goat cheese on pizza. I put goat cheese in salads. I combine goat cheese with mashed up blackberries and a drizzle of honey. That one is really good.

I'm so obsessed with goat cheese these days that I'm subjecting others to my love. I brought it, along with leek confit and crostini, to Patty's baking party last weekend. She, Gina, Gina's daughter, Lisa, Bonni and I decorated cookies and made some Valentine's bark with red hots. Go look at their pictures -- I've got a bit of a, uh, photo editing backlog at the moment. 

Okay, that's an understatement. It took me a month to do anything with these photos. I also have two other posts worth of photos and I plan to snap a few this upcoming weekend when I'm in L.A. I seriously need a vacation. And a dish fairy. I'd totally blog more if I had a dish fairy. Any takers? E-mail me -- I pay in food.

I'll even make you one of these sandwiches. It made my roommate incredibly jealous, and she's not really a sandwich eater. It was just so gooey and crunchy and completely difficult to resist. In fact, none of you should have to resist. Here are step-by-step instructions on how to create this delicious sandwich. It's a science and an art form -- follow carefully.


Anatomy of a Sandwich

Prosciutto, Goat Cheese & Apple with Raspberry Jam


 





1. Get some awesome bread. Toast it lightly.











2. Goat cheese one side, raspberry jam the other. Be sure to get into the crevices.









3. Prosciutto and a sweet apple. Gala or Pink Lady are delish. Prosciutto covers jam; apple covers goat cheese. This ensures a balanced inside, stacked in a sweet-salty-sweet-salty order.










4. Close that baby up and grill it on each side until golden brown and crispy.











5. Cut in half and devour. 












6. Use remaining apple slices to scoop up cheese and jam droppings. Revel in even more deliciousness.

11 comments:

bb's mom said...

you must make your mommy one this weekend-she has paper plates!

Kimmie Schiffel said...

Hah! Zach's mom also leaves comments on my blog of what she wants to eat next time she's in town. Love it, bb's mom. =)

Gina said...

You and me both need a helper. I've had goat cheese on the brain too. I was taking a five minute break from packing to drool over some yummy food. Don't worry about all the photos, try and get a little rest in. Hopefully we will bake again soon. I hope you had a great weekend.
-Gina-

Kristina said...

well, hello there old friend! goat cheese is one of my favorites, and all the combinations you listed sound great.

I make a similar sandwich, a "pb & j" - pear, brie and jambon... ;) or prosciutto, brie and jam... either way.

Cheers!

Lisa {Authentic Suburban Gourmet } said...

It was a lot of fun decorating cookies last weekend - hope you devoured your masterpeice at one point. Hubby and I ate them the next day. I am still dreaming of that leek confit and need to make it soon. This sandwich is a masterpeice - love the combo of flavors. Have a great week.

Pacheco Patty said...

Yum, your leek confit was my new best friend, can you see me taking the last scrumptious bite out of the jar, seeing the empty bottom and shedding a tear? Look forward to our next baking day, maybe we should have your sandwiches?!

Maureen said...

raspberry jam and goat cheese? that sounds wonderful but if you add the apple, I'm in heaven :)

Juicer said...

What a great combination. I would have never thought of this...never.

Chung-Ah | Damn Delicious said...

Loved the anatomy of the sandwich. And I have a thing for goat cheese too :)

The Duo Dishes said...

Bring on the goat cheese. Love the jam with the cheese. That is a nice combo. You could get away with just eating those 2 with a spoon.

Allie said...

what a great combo and even better sandwich!! looks so yummy!

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