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Grape and Taleggio Grilled Cheese

Grape and Taleggio Grilled Cheese

Ingredients (5)

  • 1/3 cup halved red grapes
  • 1 tablespoon grappa
  • 1 tablespoon unsalted butter, softened
  • 2 (1/2-inch-thick, 4-by-5-inch-long) slices honey whole wheat bread
  • 2 ounces thinly sliced Taleggio cheese
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Nutritional Information
  • Calories545
  • Fat32.61g
  • Saturated fat18.74g
  • Trans fat1.15g
  • Carbs37.47g
  • Fiber2.72g
  • Sugar11.31g
  • Protein20.19g
  • Cholesterol88.36mg
  • Sodium655.87mg
  • Nutritional Analysis per serving (1 servings) Powered by

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To complement the pleasant mustiness of Taleggio cheese, we paired it with grapes bathed in grappa. Delicious for lunch, this sandwich would be equally good cut into rectangles as a quick hors d’oeuvre.

What to buy:
Grappa is a distilled grape liqueur from Italy; it can be found in high-end liquor stores and online. We liked the floral notes of Inga Grappa di Moscato, which doubles as a nice after-dinner drink.

Taleggio is a washed-rind, semisoft cheese from Italy’s Lombardy region.

This recipe was featured as part of our The Most Delicious Sandwiches photo gallery.

See more grilled cheese combinations.

Instructions

  1. 1Combine grapes and grappa in a bowl and let macerate for 15 to 20 minutes. Drain off excess grappa.
  2. 2Heat a large frying pan over medium-low heat. Meanwhile, spread butter on 1 side of each slice of bread.
  3. 3Once the pan is warm, add 1 slice of bread buttered side down, and top with 1/2 of the cheese, all the grapes, and finally the remaining cheese. Close with the second bread slice, buttered side up.
  4. 4Cook until bread is toasted and cheese is melted, about 3 minutes per side.

Beverage pairing: Calera Central Coast Pinot Noir, California. Taleggio can be a strong, musky cheese, so it needs a wine of equal conviction, but with a taste of earthiness itself. That’s why Pinot is a good call, and this well-made wine from California’s Central Coast has all that’s needed to both match the cheese, but also resonate with the grapes.

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