Your special day calls for a special sandwich. Make this for a birthday, or anytime you want something really special. This is great packed up for an autumn picnic!
The brie/molasses balance is really important, and delicious, you may want to experiment a bit to determine just the right amount with the cheese you are using.
“The Birthday Sandwich”
- 4 large slices of very fresh, rustic bread sliced thinly Watercress or arugula, nice and spicy
- 4 T pomegranate molasses, or to taste
- 1/4 lb. very thinly sliced prosciutto
- 1/4 lb. brie cheese, or other soft ripened cheese
- salt,pepper and olive oil to taste
Spread one side of each sandwich with cheese, drizzle each with 1 T. pomegranate molasses. Drizzle the other side of the sandwich with olive oil. Drape the paper thin slices of prosciutto over the brie, and top with greens, salt and pepper to taste. Makes 2 very large sandwiches, serves 2-4.
S08 E13 – Kyle and Jessica take on the Bayview of Milwaukee in a day of great food and cocktails.
S08 E12 – Wisconsin Foodie visits Spain with Jessica and Karen Bell to see and taste all it has to offer.
S08 E11 – We explore Organic Valley at the Kickapoo Country Fair and All Seasons Farm and watch Organic Valley turn their milk into butter.
S08 E10 – We explore the world of perch at UW-Milwaukee School of Freshwater Science and at Wendt’s Fish Fry.
S08 E09 – We celebrate Native American culture at Indian Summer and then are treated to a traditional musky meal made with wild rice.
S08 E08 – It’s all things cheese at Cheesetopia where we check out a bunch of cheeses and then profile LaClare Farms and their amazing goat cheeses.
S08 E07 – Stoney Acres Farm hosts a pizza night with ingredients right from their farm.
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.