Gorgonzola and Pancetta BLT

Gorgonzola and Pancetta BLT

servings
12

Ingredients





















Cooking Instructions

For sandwich:


1

Spread an even layer of 1 tablespoon gorgonzola Mousse on 6 slices brioche. Top each slice with 3 slices crisp Pancetta, 1/3 cup Tomato Confit, 1/4 cup arugula and top with remaining pieces of brioche. Remove crusts from bread, if desired.


2

To serve: Cut sandwich in half and plate with 1/2 cup micro greens salad, a 1 ounce. Ramekin of extra Mousse topped with a pepato crisp, 4 teardrop tomatoes, a sprinkling of 1 tablespoon pine nuts, a sprinkling of black pepper, 1 teaspoon basil oil and 1 tablespoon reduced fig-balsamic vinegar.


For gorgonzola mousse:


1

Whip cream to soft peaks. Reserve.


2

In a bowl, whip gorgonzola until smooth and soft. Fold in whipped cream. Season to taste. Cover and chill until ready to use as directed.


For roasted tomato and garlic confit:


1

Roast prepared tomatoes with chopped garlic, fresh thyme, olive oil and salt and ground black pepper until almost dry. Cool. Cover and chill. Drain before using.


For pepato crisps:


1

Heat a 6-inch nonstick skillet and fry cheese slices, one at a time, on both sides until golden brown and crisp. Remove from skillet and cool on parchment-lined tray. Store uncovered until ready to use. If crisps become soggy, reheat in skillet or oven.


Ingredients





















Cooking Instructions

For sandwich:


1

Spread an even layer of 1 tablespoon gorgonzola Mousse on 6 slices brioche. Top each slice with 3 slices crisp Pancetta, 1/3 cup Tomato Confit, 1/4 cup arugula and top with remaining pieces of brioche. Remove crusts from bread, if desired.


2

To serve: Cut sandwich in half and plate with 1/2 cup micro greens salad, a 1 ounce. Ramekin of extra Mousse topped with a pepato crisp, 4 teardrop tomatoes, a sprinkling of 1 tablespoon pine nuts, a sprinkling of black pepper, 1 teaspoon basil oil and 1 tablespoon reduced fig-balsamic vinegar.


For gorgonzola mousse:


1

Whip cream to soft peaks. Reserve.


2

In a bowl, whip gorgonzola until smooth and soft. Fold in whipped cream. Season to taste. Cover and chill until ready to use as directed.


For roasted tomato and garlic confit:


1

Roast prepared tomatoes with chopped garlic, fresh thyme, olive oil and salt and ground black pepper until almost dry. Cool. Cover and chill. Drain before using.


For pepato crisps:


1

Heat a 6-inch nonstick skillet and fry cheese slices, one at a time, on both sides until golden brown and crisp. Remove from skillet and cool on parchment-lined tray. Store uncovered until ready to use. If crisps become soggy, reheat in skillet or oven.


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