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Say Cheese! Grilled Fontina and Prosciutto Pizza

partysugar — Thu, 27 Aug 2009 10:15:24 -0700

Fontina is a creamy Italian cow's milk cheese with a texture that varies depending on the age. Typically young fontina is soft and extremely good for melting, while mature fontina is hard. Originally native to Italy's Aosta Valley, fontina is now produced in Denmark, France, and the United States. However, Italian fontina has a stronger, richer, more pungent flavor than those created in other areas. Fontina has a pale-yellow color and mild, nutty flavor that's wonderful for almost any use, whether it's eating out of hand or smashed in a sandwich. To find out how fontina made these grilled pizza bites incredibly delectable, read more.

This recipe takes advantage of fontina's wonderful melting qualities. It combines the gooey cheese with other Italian ingredients - prosciutto, pecorino romano, and basil - to make a pie that is wildly delicious and insanely addictive. I sliced the pizza into small pieces and served it as an appetizer at a recent party. It was so good, I hope to make it again soon.

Grilled Fontina and Prosciutto Pizza
From Food & Wine

When I made this pizza, I charred both sides of the dough on the grill until it was cooked and slightly puffy. Then I topped it with the garlic and cheese and finished cooking it in a 450°F oven.

Ingredients

1/2 pound fontina cheese, shredded (about 2 cups loosely packed)
1/2 cup freshly grated pecorino romano cheese (about 1 1/2 ounces)
1 1/2 pounds store bought or homemade pizza dough
Extra-virgin olive oil, for brushing and drizzling
2 teaspoons minced garlic
Two 14-ounce cans chopped Italian tomatoes, drained
1/2 cup basil leaves, cut into thin ribbons
12 paper-thin slices prosciutto di Parma, torn into large pieces

Directions

Light a grill, preferably using hardwood charcoal. Set the grill grate 3 to 4 inches above the coals.
In a medium bowl, toss the Fontina with the Pecorino Romano cheese.
Divide the Pizza Dough into 6 equal pieces; work with 1 piece at a time and keep the rest covered with a towel.
On 3 lightly oiled baking sheets, flatten and stretch the dough with your hands to form six 8-inch rounds about 1/16 inch thick; do not make a lip and don't stretch the dough so thinly that it tears. Brush the rounds with olive oil.
When the grill is hot, working in batches if necessary, gently drape the pizza dough over the hot grate and cook until it puffs slightly, the underside firms up and grill marks appear, about 1 minute. Rotate the dough once and cook for 30 seconds.
Brush the top of the pizza rounds with oil and flip them over using tongs.
Scatter one-sixth of the garlic and cheese over each pizza, followed by 3 heaping tablespoons of chopped tomatoes. Then drizzle each pizza with 1/2 tablespoon of olive oil.
Slide the pizzas near the hot coals but not directly over them. Using tongs, rotate the pizzas frequently, checking often to make sure that the undersides are not charring. The pizzas are done when the cheese is melted and the tomatoes are hot, 3 to 4 minutes.
Scatter one-sixth of the basil and prosciutto over each pizza and serve hot off the grill.

Serves 12.

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Eggcellent Fritatta With Asparagus, Leeks, Mushrooms

YumSugar — Mon, 06 Apr 2009 16:15:22 -0700

After drooling over Sugar staffer Garrick's Hash Brown quiche, it left me craving one of my favorite egg dishes, a fast fritatta. Served with a side salad, this simple, yet scrumptious, dish is perfect for brunch and any upcoming Easter celebrations. In general, fritattas are incredibly versatile: the different combinations of vegetables and cheese are virtually endless. My delectable variation uses sauteed leeks, browned mushrooms, crunchy asparagus, and nutty fontina. To get started on your own eggcellent fritatta, read more.

Savory Leek, Mushroom, Asparagus Frittata
Bon Appétit

Ingredients

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 large shallot, finely chopped
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms*
8 large omega-3 eggs
1 cup diced fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated parmesan cheese

Directions

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and shallot and sauté 4 minutes.
Add asparagus and mushrooms, sprinkle lightly with salt, and sauté until tender, about 6-8 minutes.
Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.
Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over.
Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Serves 4-6.
*I used crimini mushrooms instead of shiitake mushrooms.

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Mushroom Crostata Is a Scrumptious Starter

partysugar — Thu, 13 Nov 2008 14:00:07 -0800

Looking for the perfect appetizer to serve at Thanksgiving dinner? Look no further than this delicious mushroom and pancetta crostata. A crostata is an Italian free-form tart that's similar to a savory pie. The dough is simple to make and requires 20 minutes of chill time. The filling, a mixture of mushrooms, pancetta, thyme, and cheese is rich and luxurious.

It makes an elegant start to a party when sliced into individual portions and served with a glass of sparkling wine. If you dislike mushrooms, get creative with the crostata technique. Figs and goat cheese, grapes and ricotta, and pears and blue cheese are combinations that would make great fillings. To learn how I made it, read more.

Crostata With Mushrooms and Pancetta
From Giada's Kitchen

Ingredients

For pastry crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
1/2 cup mascarpone cheese
1 1/2 tablespoons lemon juice
3 tablespoons ice water
For mushroom filling:
4 tablespoons olive oil
2 ounces diced pancetta
2 shallots, minced
1 pound assorted mushrooms, such as cremini, shiitake, and button
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup (1 ounce) grated smoked mozzarella cheese
1/3 cup ( 1 ounce) grated fontina cheese
2 tablespoons freshly grated Parmesan cheese
1 large egg, lightly beaten

Directions

For the crust: In a food processor combine the flour and salt, and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but do not form a ball.

Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap the dough tightly and refrigerate for 20 minutes.
For the mushroom filling: Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the pancetta and cook until crisp and golden, about four minutes. Using a slotted spoon, transfer the cooked pancetta to a small bowl.
Add the remaining 2 tablespoons of olive oil to the pan. Add the shallots and cook for 30 seconds. Add the mushrooms and cook, stirring frequently, until all of the moisture has evaporated, about 12 minutes.
Remove the pan from the heat and stir in the cooked pancetta along with fresh thyme, salt, and pepper. Set aside to cool for 10 minutes.

Place an oven rack in the lower third of the oven and preheat the oven to 400°F.
Unwrap the chilled dough and place it on a sheet of parchment paper. Roll the dough into an 11-inch circle, about 1/4 inch thick. Lift the parchment paper and transfer it and the dough to the baking sheet.
Stir the mozzarella and fontina into the cooled mushroom filling and spread in the center of the dough circle, leaving a 2-inch border.

Sprinkle the filling with Parmesan.
Fold the dough border up over the filling to form an 8-inch round, pleating the edge of the pastry. Brush the crust with beaten egg. Bake the crostata until the crust is golden about 25 minutes. Slice and serve.

Serves 4.

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Fast & Easy Dinner: Leek, Potato, and Fontina Tart

partysugar — Thu, 29 May 2008 07:45:36 -0700

Refrigerated pizza dough is a great item to always have on hand. You can make instant pies with leftovers or even use the dough to make an entirely different dish. This recipe takes pizza dough and turns it into a tart crust. The crust is filled with a mashed potato, leek, and cheese mixture before being baked in a hot oven. The final result is a tart that is quick, scrumptious, and filling. This dish would also make a delicious addition to an informal brunch. To check out the vegetarian recipe from MyRecipes.com, please read more.

Leek, Potato, and Fontina Tart
From Cooking Light

Ingredients

2 tablespoons butter, divided
3 cups chopped leek (about 4 large)
2 1/2 cups cubed peeled baking potato
3 garlic cloves, halved
1/2 cup (2 ounces) shredded fontina cheese, divided
1 tablespoon chopped fresh chives
2 tablespoons 2% reduced-fat milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
Cooking spray
1 (10-ounce) can refrigerated pizza crust dough

Get more recipes at MyRecipes.com

Directions

Preheat oven to 375°.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek; sauté 7 minutes or until tender and lightly browned. Set aside.
Meanwhile, place potato and garlic in a large saucepan; cover with water. Bring to a boil; cook 10 minutes or until potatoes are very tender. Drain.
Place 1 tablespoon butter, potato mixture, 1/4 cup cheese, chives, and next 4 ingredients (chives through egg) in a large bowl; mash with a potato masher.
Lightly coat a 10 1/2-inch round removable-bottom tart pan with cooking spray.
Unroll dough onto a lightly floured surface; let rest 5 minutes. Pat dough into bottom and up sides of pan.
Spread the potato mixture into dough. Spread leek over potato mixture, and sprinkle with 1/4 cup cheese.
Bake at 375° for 20 minutes or until puffed and set. Cool in pan 5 minutes on a wire rack.

Serves 4.

Nutritional Information: CALORIES 430(30% from fat); FAT 14.4g (sat 7.2g,mono 4.6g,poly 1.7g); PROTEIN 14.4g; CHOLESTEROL 86mg; CALCIUM 144mg; SODIUM 799mg; FIBER 3.4g; IRON 3.8mg; CARBOHYDRATE 61g

Like the recipe above? Try out some of these other ones:

-Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- Eat Smart at CookingLight.com
- Get More Tart Recipes

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Fast & Easy Dinner: Polenta Gratin with Mushrooms and Fontina

partysugar — Thu, 22 May 2008 07:45:53 -0700

Sometimes there just isn't enough time to make a complete meal from scratch, so don't be ashamed to take help from the grocery store. If you enhance the taste by mixing in a couple of fresh ingredients, your family will never notice that you took help from the supermarket. This delectable dinner combines fresh mushrooms, basil, and fontina - with premade polenta and pasta sauce. The final vegetarian dish is filled with flavor and surprisingly delightful.

To check out the recipe - another great one from our friends at MyRecipes.com - read more.

Polenta Gratin with Mushrooms and Fontina
From Cooking Light

Ingredients

1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
Cooking spray
1 (8-ounce) package presliced mushrooms
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/3 cup sun-dried tomato Alfredo sauce (such as Classico)
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shredded fontina cheese

Get more recipes at MyRecipes.com

Directions

Preheat oven to 500°.
Arrange polenta slices in an 11 x 7-inch baking dish coated with cooking spray, allowing slices to overlap.
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 2 minutes, stirring frequently. Stir in garlic and salt.
Cover, reduce heat, and cook 2 minutes. Stir in Alfredo sauce and basil.
Spoon mushroom mixture evenly over polenta. Top with cheese.
Bake at 500° for 7 minutes or until thoroughly heated.

Serves 3.

Nutritional Information: CALORIES 221(30% from fat); FAT 7.4g (sat 3.9g,mono 1.7g,poly 1.2g); PROTEIN 8.3g; CHOLESTEROL 29mg; CALCIUM 82mg; SODIUM 739mg; FIBER 4.2g; IRON 2.4mg; CARBOHYDRATE 28.7g

Like the recipe above? Try out some of these other ones:

- Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- Eat Smart at CookingLight.com
- Get More Side Dish Recipes

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Monday's Leftovers: Italian Tuna Melts

partysugar — Mon, 19 May 2008 06:45:26 -0700

Using fresh tuna instead of canned takes the classic tuna sandwich to a whole new level. In this jazzed up variation - it makes a great use of leftover tuna steaks - the tuna is mixed with artichoke hearts, sun dried tomatoes, and basil.

Served open faced and topped with lots of melted fontina, this sandwich is hearty and delicious. To take a look at the recipe, read more.

Italian Tuna Melts
From Rachael Ray

Ingredients

2 garlic cloves, 1 cut in half
1/2 teaspoon coarse salt, plus more for seasoning
1 teaspoon zest plus the juice of 1 lemon
One 14-ounce can quartered artichoke hearts, drained well and patted dry on paper towels
One 12-ounce can water-packed tuna, drained and flaked or 1 cup flaked, cooked fresh tuna
1/4 red onion, finely chopped
2 celery ribs, finely chopped
10 sun-dried tomatoes, thinly sliced
10 fresh basil leaves, thinly sliced (about 1/2 cup)
1/4 cup extra-virgin olive oil
Freshly ground pepper
Four 1-inch-thick slices of crusty bread
1 cup chopped arugula
1/2 pound Italian Fontina cheese, sliced

Directions

Preheat the broiler.
In a large bowl, mash the whole garlic clove with the ½ teaspoon of coarse salt until a paste forms. Add the lemon zest and lemon juice and mix until combined. Add the artichoke hearts, tuna, onion, celery, tomatoes and basil to the bowl and dress with 3 tablespoons of the oil. Mash the tuna salad with a fork and season to taste with salt and pepper.
Place the bread slices on a broiler pan and char on both sides under the broiler. Rub 1 side of each slice with the cut garlic and drizzle with the remaining 1 tablespoon of oil.
Divide the arugula and the tuna salad among the bread slices and top with the cheese. Return to the broiler and melt the cheese until bubbly, 1 to 2 minutes.

Serves 4.

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Cooking the Cover: Gourmet's Grilled Cheese

partysugar — Fri, 08 Feb 2008 07:01:31 -0800

There is nothing as simply delicious as melted cheese and crispy bread. There are thousands of variations of cheese, bread types, and tasty extras, but recently I was dazzled by the grilled cheese on the cover of Gourmet magazine's February issue. Presented on a clean white plate with a pretty blue background, their uber grilled cheese features escarole, onion jam, and tallegio.

Unfortunately, I couldn't find onion jam nor tallegio, but luckily the recipe states the next best options - fig jam and fontina - both of which were at my local market. I cooked the sandwich over low heat to maximize the melt in the melted cheese. The final result was a divine treat with the sweet jam perfectly complementing the pungent cheese and bitter greens. For the plating, I used a simple white plate like Gourmet, but thought a pink placemat was more me. To see how I made my version of this super scrumptious sandwich, read more.

Grilled Cheese With Onion Jam, Talleggio, and Escarole
From Gourmet magazine

4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 oz chilled Taleggio or Italian Fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)

Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface.
Spread jam on 2 slices of bread and divide cheese between remaining 2 slices.
Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot.
Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.

Makes 2 sandwiches.

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TV Dinners: Gossip Girl - Grilled Cheese

partysugar — Fri, 18 Jan 2008 09:01:31 -0800

With the writers' strike putting a pause on my favorite television series plot, I've started watching repeats of Gossip Girl. I recently caught the pilot and came across a scene in which Chuck feeds a drunk Serena a grilled cheese sandwich from his hotel's kitchen.

Not your ordinary grilled cheese - it's actually on the New York Palace Hotel's restaurant menu - this sandwich costs $50. So what makes it so divinely delicious and extra expensive? Thick-cut housemade bread, imported Italian Fontina cheese, and fresh shaved black truffles. To take a look at a clip from the episode and check out the recipe, read more.

Gossip Girl's Grilled Cheese Sandwich
From Christopher Lee

8 slices of fresh baked white bread (look for a local bakery)
16 slices of fontina cheese
2 tbsp sweet butter
2 oz fresh shaved black winter truffles
salt and pepper, to taste

Layer 2 slices of fontina cheese between 2 slices of white bread and shave a couple of slices of truffles in the middle of each sandwich; do the same for all four sandwiches.
Heat a large fry pan over medium heat and add the butter.
When the butter melts, add the sandwiches and cook until the bread is nice and toasted.
Remove and slice sandwiches in half and place into four plates.

Makes 4 sandwiches.

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Grilled Fontina and Prosciutto Pizza

partysugar — Wed, 26 Aug 2009 13:38:14 -0700

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Must Make: Triple Decker Italian Cheese Sandwich

partysugar — Thu, 22 Oct 2009 09:00:44 -0700

When I was little there was nothing as comforting as a grilled cheese sandwich. Although I enjoyed its crisply toasted exterior and gooey melted-cheese center, what I loved most about a grilled cheese was the name. For the longest time, I thought they were called "girl cheese sandwiches," meaning that the sandwich was something so special and delicious only girls like myself got to enjoy them. Eventually, I learned that boys ate them too, but at that point, I was so smitten by the classic combination of cheese and bread that I didn't care. My latest favorite "girl" cheese sandwich is actually a baked cheese sandwich. With its three cheeses (fontina, provolone, and parmesan), triple decker, and slow roasted tomatoes, it's far more gourmet than anything I devoured as a child. However, it still is everything a classic grilled cheese should be: nostalgic, comforting, and sublimely scrumptious. To savor every bite of this sandwich yourself, get the recipe now.