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 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.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
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