Summary: In Italy, we ordered an appetizer of small rolls of bread (hot! salty! slicked in olive oil!) served with prosciutto and melted stracchino, in Italian cheese that is wonderful. Though I don't like ham and often dislike cured hams like prosciutto, too, this dish was incredible. Here's my version. Fabulous!

Yield: 2 sandwiches

Ingredients:

4 thick slices good country bread
2 large strips prosciutto
2 ounces Asiago Fresco
2 ounces Taleggio

Instructions:

In a small, heavy-bottomed pot (I used a 1.5-quart Staub) set over medium-low heat (I used my simmer burner and had it on medium), put the cheeses and let cook until melted, lowering the temp if things in the pot get too active. You want it steady.

Meanwhile, toast the bread and when they're crispy and warm, put the prosciutto strips on each of two bread slices.

On the other bread slices, spoon the melted cheese. Press the two sides of each sandwich together and enjoy immediately!