Taleggio with Rosemary Grapes on Focaccia
Published by Stewart, Tabori & Chang
Although this recipe calls for plain focaccia, sometimes this Italian flat bread can be hard to find. If you can't find the plain version, then use herbed focaccia or simply use Italian-style rolls, such as ciabatta. Taleggio is a creamy and pungent Italian cheese that can be found in cheese shops and many grocery stores. If you can't find it, use Camembert or any flavorful creamy cheese.
Total Timeunder 15 minutes
Recipe Coursemain course
Dietary Considerationmain course
Equipmentgrill, panini press
Five Ingredients or LessYes
Taste and Texturecheesy, creamy, fruity, herby, savory
Type of Dishgrilled sandwich, sandwich
- 3 tablespoons olive oil
- ½ cup seedless red grapes, cut in half lengthwise
- 2 teaspoons finely chopped fresh rosemary (or use ¾ teaspoon dried)
- Salt and freshly ground pepper
- 4 pieces plain focaccia (about 4-by-4 inches), cut in half (or use ciabatta rolls or 8 slices hearty Italian bread, ¼ inch thick)
- 8 ounces Taleggio or other creamy washed-rind cheese such as Red Hawk (or use Camembert and remove the rind), cut into 12 slices
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the grapes and rosemary and cook, stirring constantly, until the grapes begin to brown and one or two of the skins start to slip off, 4 to 5 minutes. Add salt and pepper to taste.
Transfer the grapes to a bowl. Wipe the skillet with a paper towel, but do not wash it.
To assemble: Pull out some of the center of each piece of bread to create a well. Brush the outside of each piece with the remaining 2 tablespoons oil.
Place the 4 bottom pieces on your work surface, oiled side down. Distribute the cheese evenly over the 4 pieces, followed by the grapes. Place the remaining 4 bread pieces on top, oiled side up.
STOVETOP METHOD: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 to 3 minutes, or until the bread has turned a shade darker and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing very firmly to compress them. Cook for 2 to 3 minutes more, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 1 minute, or until the cheese has melted completely. Serve immediately.
SANDWICH MAKER METHOD: Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
GAS GRILL METHOD: Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.
2004 Laura Werlin