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Crispy Cheese Mini Sandwiches with Fried Sage and Apricot Riesling Jelly

3 pieces of crispy cheese mini sandwiches topped with fried sage and a dollop of apricot riesling jelly. One of the mini sandwiches has a bite taken out of and placed on a small black plate

PC Black Label Isle Of Man Extra Old Cheddar Cheese Aged 14 Months

Crispy Cheese Mini Sandwiches with Fried Sage and Apricot Riesling Jelly

Filled with rich mascarpone, sharp aged Cheddar and savoury prosciutto, these golden bites bring ch...

Filled with rich mascarpone, sharp aged Cheddar and savoury prosciutto, these golden bites bring charcuterie flavours into the form of a crowd-pleasing finger food. The cheesy filling pairs perfectly with sweet apricot jelly, infused with aromatic Riesling wine, while crispy, herbaceous sage leaves lend added elegance. Serve the sandwiches warm with additional wine jelly on the side, if desired.

  • Level: Advanced
  • Preparation: 30 mins
  • Ready in: 1 hr 30 mins
  • Serves: 20
  • Dish Type: Vegetarian
  • Season: Fall
  • Course: Appetizer
  • Main Ingredient: Cheese

  • Calories

    220 cal

  • Total Fat

    16 g

  • Saturated Fat

    6 g

  • Sodium

    260 mg

  • Total Carbohydrate

    13 g

  • Dietary Fibre

    1 g

  • Sugars

    2 g

  • Protein

    7 g

Crispy Cheese Mini Sandwiches with Fried Sage and Apricot Riesling Jelly

3 pieces of crispy cheese mini sandwiches topped with fried sage and a dollop of apricot riesling jelly. One of the mini sandwiches has a bite taken out of and placed on a small black plate

PC Black Label Isle Of Man Extra Old Cheddar Cheese Aged 14 Months

  • Calories

    220 cal

  • Total Fat

    16 g

  • Saturated Fat

    6 g

  • Sodium

    260 mg

  • Total Carbohydrate

    13 g

  • Dietary Fibre

    1 g

  • Sugars

    2 g

  • Protein

    7 g

How to make

Ingredients

  • Filling: 

  • 1-1/4 cups (300 mL) grated

    PC®Black Label Isle Of Man Extra Old Cheddar Cheese Aged 14 Months

  • 2/3 cup (150 mL)

    Mascarpone cheese

  • 25 ml (2 c. à soupe) 

    PC®Black Label Apricot Riesling Wine Jelly

  • 1-1/2 tsp (7 mL)

    Dijon mustard

  • 1/4 tsp (1 mL)

    Black pepper
  • Sandwiches:

  • 1 pkg (250 g)

    PC®Tramezzini White Crustless Bread

  • 6

    Slices prosciutto

  • 5

    Large eggs

  • 1/4 tsp (1 mL)

    Salt

  • Pinch (0.5 mL)

    Black pepper

  • 2 cups (500 mL)

    PC®Black Label Panko Japanese-Style Bread Crumbs

  • Vegetable oil for frying

  • 20

    Fresh sage leaves

  • 2 tbsp (25 mL)

    PC®Black Label Apricot Riesling Wine Jelly

How to make

  • Step 1

    Prepare filling: Stir together Cheddar, mascarpone, jelly, mustard and pepper in bowl until combined.

  • Step 2

    Assemble sandwiches: Arrange bread on cutting board; spread filling over top in thin even layer. Cut 1 bread slice in half crosswise. Arrange prosciutto over half of the bread (2 long bread slices and 1 half slice) in single layer, cutting to fit. Sandwich with remaining bread, cheese side down, pressing gently to adhere. Cut sandwiches into 20 evenly sized squares. Place on baking sheet.

  • Step 3

    Beat together eggs, pinch salt and pepper in shallow dish until combined. Place panko in separate shallow dish. Working with 1 at a time, dip sandwiches in egg, letting excess drip back into dish; press into panko, turning to coat. Return sandwiches to baking sheet. Discard remaining egg and panko. Refrigerate sandwiches until chilled, about 15 minutes.

  • Step 4

    Meanwhile, add enough oil to large deep skillet to come 1/2 inch (1 cm) up side; heat over medium-low heat until deep-fryer thermometer reads 325°F (160°C). Cook sage, stirring gently, until crisp and oil no longer forms bubbles around leaves, about 1 minute. Transfer with slotted spoon to paper towel–lined plate to drain; sprinkle with remaining pinch salt. Set sage aside.

  • Step 5

    Increase heat to medium; heat until deep-fryer thermometer reads 350°F (180°C). Working in batches, cook sandwiches, flipping once, until golden and crisp, 2 to 4 minutes. Transfer to separate paper towel–lined plate to drain.

  • Step 6

    Arrange sandwiches on serving platter in single layer; top each with 1/4 tsp jelly and 1 sage leaf.

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