Pear, prosciutto and mozzarella grilled cheese

INGREDIENTS

1 ciabatta roll, or a 5-6-inch piece of ciabatta bread

Extra-virgin olive oil

2 tablespoons fig preserves

A few pieces of torn mozzarella

A handful of rocket

1/2 pear

1/4 teaspoon chilli flakes

1 teaspoon chopped fresh rosemary

Balsamic glaze/reduction

METHOD

Preparation: Set your oven to broil and place a rack on the upper third level.

Toast the Ciabatta: Halve the ciabatta bread and brush both sides with a little olive oil. Toast the top sides until they’re golden. Flip and lightly toast the other sides.

Add the Flavors: Spread fig preserves generously on both sides of the ciabatta.

To one side, add torn mozzarella, rocket, and prosciutto. To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of chilli flakes.

Melt and Crisp: Pop both sides back under the broiler “open-faced style,” and broil until the cheese is perfectly melted.

Final Touches: Once out of the oven, sprinkle some fresh rosemary and drizzle with balsamic reduction.

Serve: Press the two sides together, slice, and enjoy your sophisticated grilled cheese.

Recipe credit: Camille Styles