Harney Lane's Persimmon, Prosciutto and Brie Grilled Cheese

Enjoy this delicious, grown up version of the classic grilled cheese with your favorite glass of Harney Lane wine!

Source: Harney Lane Winery

INGREDIENTS

Whole wheat, seeded bread
Prosciutto
Whole grain mustard
Fuyu Persimmons, thinly sliced
Fresh arugula
Brie cheese
Butter for grilling

DIRECTIONS

Slightly pre-toast bread slices either on a skillet or toaster oven. Remove.

Spread mustard on one slices of bread then layer on slices of prosciutto, slices of persimmon, and a small handful of arugula onto two slices.  Spread Brie cheese onto the other bread pieces.  Sandwich the two parts together.

Heat butter in a medium skillet over medium heat. Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown.  Flip sandwiches and cook until golden.

Recipe Courtesy Of

Harney Lane Winery

For more than one hundred years, the George Mettler family has farmed Harney Lane, a 100-acre parcel of land just east of Lodi. But it wasn’t until 2006 that they decided to venture into winemaking.