After the Farmers' Market on Saturday, The Girl, Auntie and I took a trip over to Antonelli's Cheese Shop. I had a gift card that had been burning a hole in my pocket since Christmas, and we were in need of some treats. I had heard good things from some of my foodie friends, and I knew the second we walked through the door that we wouldn't be disappointed. We were greeted with a smile and friendly conversation by the cheese mongers behind the counter. John, partial owner of Antonelli's and our personal cheese monger for the visit asked the girl about her favorite kinds of cheeses and deftly gave us samples of what he thought she might like. She was sold...and we purchased cuts of both. John and the rest of the people behind the counter are knowledgable and obviously love to share all they know about cheese. They share information without being stuffy or overbearing about it, making their space a comfortable place to linger and shop...even with kids. We enjoyed perusing all of the locally sourced condiments and treats and added handmade marshmallows by Delysia and grapefruit marmalade by Confituras to our basket. We had just about finished up when John remarked that his favorite grilled cheese sandwich was of the Mascarpone/Nutella variety. Curious, we added those two necessary ingredients and locally baked ciabatta bread to our basket and high-tailed it out of there before we got ourselves in real trouble. I am not exaggerating when I say this little sandwich is deadly incredible. Super simple and very decadent. Check out the recipe below.
By Suggestion...Antonelli's Sweet Grilled Cheese Sandwich
Crave Brothers Mascarpone
Banana, sliced thin
Barrie Cullinan Ciabatta Bread
Slice the ciabatta open so that you have two halves. Spread the mascarpone on one half and Nutella on the other. Layer the banana slices on top of the Nutella and then put both sides together. Grill in a panini press or a cast iron skillet for 5-7 minutes or until golden brown and mascarpone is warm and melty.