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Norbert Wabnig’s Recipes & Cheeses Brunch

Norbert Wabnig’s Recipes & Cheeses Brunch

Caprese Salad Grilled Cheese Sandwich

Ingredients:

Pain au Levain (sourdough) with whole roasted garlic cloves Tomato, Basil, Buffalo Mozzarella drizzed with a Balsamic Reduction
Directions:

1. Melt butter in pan

2.
Add sourdough bread

3.
Layer the basil, tomato and mozzarella on the bread, pressing each layer as you go, cover with the other slice of bread.

4.
Flip when browned, approx. 5 min each side

5.
Filling will be gooey but cohesive

6.
Drizzle with the Balsamic

7.
Cut in slices or cut sandwich in half and then quarter
Dessert
Reconstructed Cheese Cake
Ingredients:
Cubes of Chocolate Vanilla pound cake sauteed in butter
whipped with marscapone and strawberry jam, served on a spoon. Directions:
1. Cut up one pound cake into cubes

2.
Sauté in butter

3.
Fold in the marscapone and jam till cake is a crumbled, but stiff consistency. Serve on spoons

4.
Or press mixture into a mold, chill for TK, then unmold and slice

List of Cheeses

Goat
Le Petit Bichon – creamy goat’s milk camembert, soft ripening
Truffle Tremor – semi-soft goat’s milk cheese from N. California Cow
Mimolette – hard cow’s milk cheese from France
Vacherin Mont d’Or – soft cow’s milk cheese from France Shropshire Blue – soft, cow’s milk cheese from UK Sheep
Moliterno Truffle – firm, sheep’s milk pecorino cheese from Italy
Vacherin Mon ‘Dor

Norbert Wabnig: The Cheese Store of Beverly Hills

: www.cheesestorebh.com.
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