This grilled cheese pairing for our Pinot Noir is a delightfully crunchy sandwich with a tart cranberry orange spread, creamy goat cheese, and prosciutto.The richness of the cheese and the saltiness of the prosciutto are balanced by the sharper fruit flavors and soft tannins of the Pinot Noir.
2 cups frozen or fresh cranberries
Zest from half an orange
Juice from half an orange
~ 1/2 cup sugar (to taste)
Pinch of salt
On medium heat, cook down the cranberries until they start bubbling and breaking down, add in the orange zest and orange juice, cook down a bit more, then add in the pinch of salt and sugar (to taste). Continue to cook until it reaches the consistency of jam. Play to your own palate but the trick here is to get it sweet, but not too sweet; the tartness of the cranberry and zest flavors should be showcased in the sandwich.
Once the jam is done, make a standard grilled cheese sandwich. The bread should be buttered on the outside, then, on one piece of bread spread goat cheese and add rolled pieces of prosciutto. On the other slice of bread, spread the cranberry mixture. Close the sandwich and continue cooking on low heat until the cheese is warmed through and the bread is golden and crispy.