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Sage & Prosciutto Melts

These cheesy melts are the perfect way to let fragrant sage shine, teamed with delicious prosciutto and three cheeses.

Sage & Prosciutto Melts

Make the sage choice and try this pungent perennial herb this Spring. These cheesy melts are the perfect way to let them shine, teamed with delicious prosciutto and three cheeses.

Serves 4

1 cup gruyere, grated 

½ cup parmesan, grated

¾ cup mascarpone 

1 tbsp Dijon mustard

1 tbsp sage leaves, chopped,

plus 16 whole leaves

8 thick slices white bread

butter, for spreading

8 slices prosciutto

Place gruyere, parmesan, mascarpone, mustard, and chopped sage in a large bowl. Season with sea salt and freshly ground black pepper and mix to combine. Divide mixture evenly among 4 slices of bread and top with remaining slices.

Spread both sides of the sandwich with butter and top with whole sage leaves. Wrap sandwiches in prosciutto and cook in a nonstick saucepan over medium heat for about 3 minutes on each side, or until golden and melted. Sprinkle with sea salt and serve.

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