A sophisticated reboot of the classic ham and cheese coupling, these savory Gruyère Prosciutto Scones pair nutty Gruyère and fresh dill with the salty punch of prosciutto.
This is not your bubbie’s knish, but this Rosemary Taleggio Knish will conquer the craving and then some. Traditional knish dough is rather soft and can be manipulated to be very thin; this dough is on the flakier side. The dough is simply patted out with your hands, then filled with a decadent combination of herby mashed potatoes and a fat wedge of Taleggio.
This dish has the tart flavor of cheesecake and can be served as an appetizer or as an add-on to spruce up a basic cheese plate. Shop your local farmers’ markets for any locally-made goat cheese. We used Belle Chevre from Elkmont, Alabama.
We love this recipe for sandwich bread or an afternoon snack. Though the brioche recipe calls for a double-cream cheese, we especially love this with the ultra-rich and creamy Saint André triple-cream cow’s milk cheese—pure decadence.