Grilled Cheese with Mascarpone, Parmigian-Reggiano and Gorgonzola

By Martikibird

Ingredients

• 1/4 cup plus 2 tablespoons port wine
• 1/4 cup plus 2 tablespoons water
• 8 red and green seedless grapes, halved
• 2 ounces dried cranberries
• 2 ounces mascarpone cheese
• 1 tablespoon honey, plus more to taste
• 2 large slices walnut-raisin bread
• 2 ounces Parmigiano-Reggiano cheese, sliced very thin
• 2 ounces gorgonzola cheese, crumbled
• 1 ounce roasted walnut pieces, chopped to a crumb consistency
• Extra-virgin olive oil

Details

Servings 2

Preparation

Step 1

Heat skillet over medium-low heat. Add port wine and water and bring to a simmer. Add grapes and simmer 10 minutes. Add dried cranberries and simmer an additional 5 minutes, until the fruit is soft. Drain fruit, reserving the liquid. Dab fruit with a paper towel to remove excess moisture.

In a small bowl, fold together mascarpone cheese and honey. Spread on one slice of bread. Top with slices of Parmigiano-Reggiano, then grapes and cranberries. Sprinkle with gorgonzola, then walnuts. Top with other bread slice.

If using a panini press, brush only top slice of bread with extra-virgin olive oil. If browning in a skillet, brush outer side of both slices with olive oil. Cook, either on press or in skillet, until both sides are browned. Cut in half on a long angle.

While the sandwich is cooking, blend 1/4 cup of port wine mixture with honey, to taste. Serve as a dipping sauce.