CHEDDAR PROSCIUTTO STUFFED FRENCH TOAST

Ingredients

• ​8 slices French bread (1/2 inch)
• 8 slices aged white cheddar cheese
• 4 slices prosciutto
• 1/4 cup crumbled soft goat cheese
• 4 large eggs
• 2 tbsp light cream (10%)
• 1/8 tsp salt
• Pinch cayenne pepper
• 2 tbsp salted butter
• Tomato Rhubarb Compote (recipe below)*

Directions

1. Top each of 4 bread slices with 2 slices white cheddar cheese, 1 slice prosciutto and 1 tbsp goat cheese. Cover with remaining bread slices; set aside.
2. Whisk together eggs, cream, salt and cayenne pepper in a shallow bowl until blended.
3. Melt butter in a large non-stick frypan over medium heat.
4. Working with one sandwich at a time, dip sandwiches into egg mixture, turning to coat both sides.
5. Cook sandwiches in frypan until they are golden brown and cheese is melted, about 3 minutes per side.
6. Serve with Tomato Rhubarb Compote.

Ingredients

• ​1 tbsp salted butter
• 1 cup diced onion
• 3 cups fresh or frozen diced rhubarb
• 2 cups diced seeded Roma tomatoes
• 1/2 cup dry white wine
• 1/2 cup liquid honey
• 1/4 cup sherry vinegar
• 1 tsp chopped fresh rosemary
• 1/8 tsp salt

Yield: Makes about 2 cups.

Directions

1. Melt butter in a medium non-reactive saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add rhubarb, tomatoes, wine, honey, vinegar, rosemary and salt; stir to combine. Bring to a boil.
3. Reduce heat and simmer, uncovered, stirring occasionally, until rhubarb is broken down and mixture is thickened, about 40 - 45 minutes.
4. Serve warm or cold. May be refrigerated for up to 3 days or frozen for up to 1 month.