Meet my favourite trifecta:
Grapes + Brioche + Cheese
This recipe is as easy as they come, and pretty easy to make your own if you’d like.
Brioche is one of my favourite types of bread, but be wary, not all brioche are the same. Some are buttery, some are sweeter some are just plain bland. Ideally, for this recipe, you want a butter brioche bun that it’s not overly sweet.
🕑 30 minutes
- serves 1
- 1 radicchio Trevisano (20 leaves)
- 100ml white wine
- 100ml white wine vinegar
- 4 juniper berries
- 50g grapes
- 30g butter
- 4 slices of Taleggio cheese (rinds cut)
- 1cm slice of Gorgonzola (chopped)
- 5 spinach leaves
- 1 brioche bun
For the Pickled Radicchio
– Peel the Radicchio leaves from the bulb one by one and place them in a bowl of water. Wash them gently one by one to clean off any dirt. You can drain them in a colander or pat them dry. Chop them widthways into ribbons.
– To pickle the Radicchio, I like to use Russell Norman’s method which is also found in his book Polpo: A Venetian Cookbook of Sorts. Add the white wine, white wine vinegar and juniper berries to a saucepan and bring it to a boil. Submerge the Radicchio leaves for about five minutes. Once done, remove the radicchio with tongs and shake off excess liquid. Set them aside.
For the Pan-fried Grapes
– Place a pan on the hob over a high heat. When the pan is hot, add 10g of butter, let it melt for 30 seconds before adding the grapes to the pan.
– Let them fry for 2 minutes before moving them around with a wooden spoon. Wait until they are slightly charred and soft. Don’t cook for longer than 4 minutes. Once cooked, set aside.
Assembling the Toastie
– When you are ready to make the toastie, slice the brioche bun in half. Add a layer of the Taleggio cheese slices, followed by 4 or 5 leaves of the pickled radicchio Trevisano. Top with a tablespoon of the grapes followed by the spinach.
– Before closing it up, add the chunks of Gorgonzola and top with a couple more cooked grapes. Add the top of the brioche bun and press firmly.
– Cook for 2-3 minutes before lifting the sandwich and adding the remaining 10g butter, then flipping it over. Cook for another 2-3 minutes or until the cheese has melted. If the bun is browning too quickly, reduce the heat to medium-low.
– Remove the toastie from the heat and let it rest for a minute before cutting in half. Enjoy!