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Gorgonzola and Pancetta BLT

Servings: 12


For Sandwich:
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

For Gorgonzola Mousse:
1/2 cup heavy cream
2 cups (8 ounces) Wisconsin gorgonzola cheese,
black pepper, ground, as needed

For Pepato Cheese Crisps:
12 very thin slices (6 ounces) Wisconsin pepato cheese

Cooking Directions:

For sandwich: 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.

For gorgonzola mousse: 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.

For roasted tomato and garlic confit: 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: 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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