The Mirabel: Wisconsin Mascarpone Grilled Cheese with Apricots and Dark Chocolate

Wisconsin-Cheese_NotWithoutSalt

by Ashley of Not Without Salt

In our household, the topic of weekend breakfasts starts being discussed around Wednesday as we debate pancakes or waffles and what, if any, additions will be present. By Saturday morning we are all relieved to not have to rush through our morning routine.

Though sometimes it takes more than simple pancakes and waffles to ease us into the weekend. Like perhaps two slices of thick-cut challah dipped in a French toast-like batter, then spread with creamy Wisconsin Mascarpone, topped with pleasantly tart plumped dried apricots and, in case that may not be enough, a fine grating of dark chocolate floats on top.

Then it’s capped with another piece of bread before hitting a hot grill. When the bread has cooked through and is crisp on top, the Wisconsin Mascarpone has melted, and the chocolate succumbs to the heat holding it all together, a drift of powdered sugar descends and finishes it off.

Yes, I think that would do the weekend quite nicely.

The Mirabel
by Ashley of Not Without Salt

Stewed Apricots
1 cup dried apricots
1 teaspoon orange zest
Juice from one large orange
Vanilla bean, split down the middle
1/2 cup water

Combine all the ingredients in a small saucepan. Cover and let simmer for 10 minutes. Remove the cover and continue to simmer until most of the liquid is gone. Use a wooden spoon to smash and break up the apricots just a bit. Let cool for about 20 minutes, or until just warm.

Bread Dip
3 eggs
1 cup milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon sugar
1/4 teaspoon kosher salt

Whisk all the ingredients together in a shallow bowl or pie plate.

Sandwich
1 loaf challah or brioche cut into 1″ slices
1 recipe bread dip
1 8-oz. tub Wisconsin Mascarpone
1 recipe stewed apricots
3 oz. dark chocolate, finely shaved
Powdered sugar for dusting

Preheat an indoor grill or grill pan to medium heat. Quickly dip one slice of bread into the bread dip and let the excess drip off. Spread about 2 tablespoons mascarpone on one side of the bread. Top with several pieces of stewed apricots and finish with finely shaved dark chocolate.

Top the sandwich with another piece of bread that has been quickly dipped in the bread dip.

Immediately grill until grill marks form, cheese and chocolate are melted, and the bread is cooked through – about 5 to 7 minutes.

Slice, dust with powdered sugar and serve immediately.

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