John Hornick — Chef’s Apprentice
Grilled Cheese Like No Other
These bites are like no grilled cheese sandwich you have ever eaten. They are great as an amuse bouche, appetizer, or small plate, or even as a garnish.
Think of these bites as amuse bouche, tiny flavor bombs that open your taste buds, served before an appetizer. Or as small plates or appetizers, bigger but not just snacks— a way to excite your guests’ palates, making mouthwatering first impressions that lead into the next course. These bites can also garnish another dish, like sitting on the edge of a bowl of tomato soup, dressing it up and making it taste great at the same time.
This guide will walk you through every step, sharing tips and techniques to help you prepare these tasty morsels.
Essential Tools
A chef’s knife is your best friend here. It’s sharp, easy to handle, and versatile enough to chop garlic, herbs, or meats. A bread knife with a serrated edge or a sharp slicer makes cutting bread a breeze, especially for softer, buttery buns like brioche.
You will also need a George Foreman grill (one of the best cooking inventions of the Twentieth Century!). It’s a handy gadget that makes evenly grilled bites quickly and perfectly. I use the simple original design. You could use a frying pan, but George’s grill is far superior for this recipe. You’ll also need a cutting board (best board ever, functional set), bowls for mixing, wooden spoon, a brush for butter, and a spreader for cheese.
Fresh Ingredients: From Selection to Prepping
Choosing Quality Ingredients
Use fresh, high-quality ingredients for the best flavor. Look for fresh herbs and good cheese. Selecting soft, moist dates makes chopping easier and improves taste.
Preparing Fresh Ingredients
Getting garlic, shallots, and herbs ready is simple but important. Crush garlic cloves slightly before peeling to make the skin slip off easier. Slice shallots finely for a mild, almost sweet flavor. Roll a stack of sage leaves, then slice across the roll into fine strips. Cold prosciutto is easier to cut into small pieces, so keep it in the fridge until needed.
Fundamentals of Seasoning with Salt and Pepper
Season each ingredient carefully. Salt enhances flavors, so add just enough to taste good without overpowering. You should taste just a hint of salt, not saltiness. If you want to learn more about using this magic ingredient, watch my video “Mastering Salt” and look for my blog post too.
For pepper, always use freshly ground, from a peppermill. Light pepper adds almost a sweetness and balances salt. Taste as you go—this makes your dishes balanced and delicious.
Making Compound Cheese
Compound cheese is cheese mixed with herbs, garlic, or spices. It’s perfect for small bites because it’s creamy and intensely flavorful. Mix softened or room temperature cheese, such as chevre (goat cheese) with herbs and seasonings in a big bowl. Roll the mixture into a log wrapped in foil, or store in small containers—ready for future use. You can even freeze the log, then slice off pieces when you need them.
Enhancing Flavor Profiles
Combine seasoned cheese with fresh ingredients like chopped dates, herbs, or prosciutto for complexity. Always taste and adjust seasoning until it hits the perfect balance. A well-seasoned bite leaves a lasting impression.
Building and Grilling the Small Plate: Step-by-Step
Assembling the Ham and Cheese Bites
First, pick your bread—sliced brioche or sandwich bread without crust work great. Spread your compound cheese evenly over one side. Cover with another piece of bread to make a sandwich, then brush with melted butter for grilling.
Brushing and Grilling Techniques
Preheat your George Foreman grill. Brush the bread with melted butter to promote browning. Place the assembled bites on the grill and close the lid. On the George Foreman grill, flipping isn’t necessary. Keep an eye on them so they don’t burn.
Final Assembly and Presentation
Use a sharp bread knife to slice the grilled bites into thirds or quarters. Plate them creatively, for example, stack or fan them. Small details like slicing neatly or adding a garnish of thyme, rosemary, or parsley sprigs make your presentation stand out.
Practical Tips for Success
Cheese leaking out? Make sure to not overstuff the bites. Overcooking can burn the bread or cheese—check after a few minutes. For even grilling, don’t overload the grill and keep the heat consistent.
Conclusion
These grilled ham and cheese bites may be small, but they’re packed with flavor. Whether you need an amuse or appetizer for a home dinner party, you’re cooking small plates for friends, or looking for crowd-pleasing finger food for a party, these grilled ham and cheese bites are a great choice.
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Ingredients:
- 8 oz. plain goat cheese (aka “chevre”)
- 5-6 fresh dates, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 Tb. shallots, finely chopped
- 2 Tb. fresh sage, chopped
- 3 thin slices of prosciutto, coarsely chopped (chop it while cold, to make it easier and to chop better) See my video for the best way to chop prosciutto.
- Kosher salt
- Peppermill
- Melted unsalted butter (enough to coat the bread slices)
- 4 slices of bread, crusts removed
- A few sprigs of fresh thyme, rosemary, or parsley for garnish
Equipment needed:
- Cutting board (best board ever, functional set)
- George Foreman Grill
- Chef’s knife
- bread or slicing knife
- mixing bowl
- peppermill
- spreader
- wooden spoon
- pastry brush
Step-by-Step
Preparation time: about 20 minutes
Serves 6 as a small plate
- 1. Make the compound cheese with figs, shallots, garlic, sage, prosciutto, and salt and pepper to taste.
- 2. Lightly slather one side of each bread slice with butter.
- 3. Heat the George Foreman grill.
- 4. Slather the other side of half the bread slices with compound chevre.
- 5. Top with another bread slice to make a sandwich, buttered side facing out.
- 6. Place the sandwich in the George Foreman grill and let is cook until golden. Your goal is to take it out after it is golden but before the cheese melts out and away.
- 7. Cut the sandwiches into thirds or quarters, arrange creatively and garnish with herb sprigs.
