Thursday, October 16, 2014

Truffle Cranberry Grilled Ciabatta

Truffle Cranberry Grilled Ciabatta

A dairymaid's favorite game is Name that Pairing. We love coming up with hair brained combinations. Give us a hard to find beer and we'll find its best mate, although it may not be easy. In fact, there are times when we are required to try new things at 10 am. Meet my recent discovery: truffle gouda, dried cranberries, and Prosciutto Americano, all on Slow Dough's finest. I like to call it a "snaccident".

1 Slow Dough Ciabatta
2 tablespoons Calivirgin Extra Virgin Olive Oil
1/2 lb Truffle Gouda, grated
4 oz dried cranberries
1 package Prosciutto Americano

Cut ciabatta into 2 inch slices, then cut each slice in half. Brush liberally with evoo. Top with truffle gouda, grill or broil on high until bubbly and golden. Top with cranberries and prosciutto. Serve with a barley wine or saison.

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX