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Mambo

Created by:

Kate Gavlick — Tucson, AZ

One bite will leave you dancing like nobody’s watching. The Mambo is lovingly filled with a creamy blend of Wisconsin mascarpone cheese, vanilla extract, ripe cantaloupe, and crunchy walnuts.

COOKING DIRECTIONS

Heat butter in nonstick skillet over medium heat. While pan heats, place mascarpone cheese and vanilla extract in bowl; whisk vigorously to combine.

Smooth mascarpone cheese and vanilla mixture over 1 bread slice and place cheese-side-up in hot skillet. Top with walnuts, cantaloupe slices and remaining bread slice. Grill 3-4 minutes or until cheese begins to slightly melt and bread is toasted. Gently flip grilled cheese and grill additional 4-5 minutes or until cheese is completely melted and gooey.

Remove from heat. Gently slice in half and drizzle with honey.

INGREDIENTS

1
  • 1 tablespoon butter
  • 1/4 cup (2 ounces) Wisconsin Mascarpone cheese
  • 1/2 teaspoon vanilla extract
  • 2 thick slices honey wheat bread
  • 1 heaping tablespoon walnuts, chopped
  • 1/2 cup fresh cantaloupe, rind peeled, thinly sliced
  • 1 tablespoon honey
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