24 slices brioche
3/4 cups Wisconsin gorgonzola cheese mousse
36 thin slices (1 1/4 pounds) pancetta, roasted between 2 sheet pans until crisp
1 quart prepared Roasted Tomato and Garlic Confit
3 cups (3 ounces) arugula
12 Wisconsin pepato cheese crisps
6 ounces micro greens
3/4 cups (2 ounces) pine nuts, toasted
48 (1 pound) teardrop tomatoes
2 tablespoons black pepper, cracked
1/4 cup basil oil
3/4 cup reduced fig-balsamic vinegar
Wisconsin Gorgonzola Mousse Ingredients:
1/2 cup heavy cream
2 cups (8 ounces) Wisconsin gorgonzola cheese,
black pepper, ground, as needed
Wisconsin Pepato cheese Crisps Ingredients:
12 very thin slices (6 ounces) Wisconsin pepato cheese
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.
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.
Gorgonzola Mousse Method:
Whip cream to soft peaks. Reserve.
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.
Roasted Tomato and Garlic Confit Method:
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.
Wisconsin Pepato Cheese Crisps Method:
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.