Gruyere Grilled Cheese With Prosciutto and Mustard

When you're feeling down or depressed, try making this sandwich. It's yummy and cheesy and full of goodness and will instantly make you feel better.

Sliced Gruyere cheese is layered with thin slices of prosciutto and then placed inside thick slices of sourdough bread that has been spread with butter on the outside and mustard on the inside.

Grilled on a cast iron skillet until all the cheese melts, this sandwich is the perfect comfort food...for any mood!

Pea Shoot Crostini With Meyer Lemon Vinaigrette, Nasturtium Petals, and Fresh Ricotta

 

Now that my garden is in full production I'm starting to enjoy one of my favorite treats: Pea Shoots!  I've been itching to nibble on these little guys because they are in a super-tender state at the moment.

 

I decided to whip up this delicious snack by toasting some sourdough bread, making some easy five minute ricotta, and finally making a delicious meyer lemon vinaigrette.....this actually makes it sound harder than it is---all I really did was squeeze some meyer lemon juice into a bowl with olive oil, sugar, and salt and gave it a quick whisk.  

To finish it all off I tossed the fresh pea shoots in the vinaigrette, spread the toasted bread with the ricotta and topped it off with the pea shoots.  Small Nasturtium petals act as garnish but also gives these little Crostini a delicate peppery bite.  Hurray for Spring!

Making Homemade Ricotta Cheese In 5 Minutes

Over new years vacation my friend Mark made homemade ricotta cheese.  It was simple and delicious and I was truly shocked at how easy it was.

I later did some research and found this fantastic post on Serious Eats that breaks down the process....not much to it really.  Just stir some acid into milk and you're on your way to having homemade ricotta cheese!