Peach Melba

Created by:

Julie Hession — Las Vegas, NV

Inspired by the bright, summery flavors of a traditional peach melba dessert, this decadent and cheerful masterpiece is layered with Wisconsin alpine-style and brie cheeses, juicy peaches, crispy prosciutto, and chipotle-laced raspberry jam, all sandwiched between thick slices of brioche bread.


Preheat oven to 375°F.

In small saucepan, bring raspberries, sugar, lemon juice and chipotle to boil over medium-high heat, mashing mixture with the back of a spoon. Boil 1 minute, stirring, then reduce heat and simmer until thickened, stirring occasionally, approximately 5 minutes. Set aside.

Line baking sheet with foil and arrange prosciutto flat on foil. Bake until prosciutto starts to crisp, 12-15 minutes. Transfer prosciutto to paper towels to drain.

Mix rosemary with butter. Spread 1 side of each slice of bread with 1 tablespoon of rosemary butter. Heat large skillet over medium heat. Place 2 bread slices on a work surface, buttered-side-down. Top each with 1/2 cup of cheese, followed by layer of peach slices, 2 slices crisp prosciutto and 4 slices brie. Spread unbuttered sides of remaining bread slices with 2 tablespoons raspberry-chipotle jam: place them over brie, buttered-sides-up for sandwiches.

Carefully transfer sandwiches to skillet and grill, covered, for 3 minutes or until deep golden brown on the bottom. Flip sandwiches and grill, covered, until the cheese melts and bottom sides are browned, 2-3 minutes more.


  • 1 cup fresh or frozen raspberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground chipotle chile
  • 4 slices prosciutto
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 tablespoons butter, softened
  • 4 thick slices brioche sandwich bread
  • 1 cup Wisconsin Alpine-style cheese, grated
  • 1 large ripe but firm peach, thinly sliced
  • 8 slices Wisconsin Brie cheese
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