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Seared Brioche Grilled Cheese with Melted Tallegio, Bacon Honey Jam with Honey Rosemary Finish

YIELD: Makes 2 sandwiches

INGREDIENTS

For Bacon Honey Jam:

1 tsp. - butter

1/2 - yellow onion, diced

2 pieces - bacon, diced

2 T - honey

1/4 tsp. - black pepper

For Rosemary Infused Honey:

1/4 cup - honey

1 sprig - rosemary

For Seared Brioche Grilled Cheese:

1 T - butter

4 slices - brioche toast

1/4 lb. - Tallegiio cheese, sliced

2 T - Bacon Honey Jam

1/4 cup - Rosemary Infused Honey

DIRECTIONS

For Bacon Honey Jam: In a 12 inch sauté pan melt butter and add onions and bacon over medium heat. Cook for 15 minutes stirring occasionally until caramelized.

Add honey and black pepper. Cook for 3 more minutes.

Remove from heat and allow to cook.

In a food processor puree until smooth. Reserve for grilled cheese sandwich.

For Rosemary Infused Honey: In a small sauce pan heat honey and rosemary for 2 minutes and remove from heat. Allow flavors to infuse for 10 minutes and transfer to small dipping bowl for grilled cheese sandwich.

For Seared Brioch Grilled Cheese: Butter one side of each piece of bread. Layer Tallegio cheese and 1 tablespoon of bacon honey jam on 2 pieces. Top with second piece.

Heat pan and over low heat toast grilled cheese sandwiches until brioche is browned and cheese melts. Flip on repeat on other side.

Slice in ½ on the diagonal and serve with rosemary infused honey.