A topping made from Italian and Greek pepperoncini peppers, cornichon pickles and a dash of white wine give this grilled treat a tangy kick. Megan Johnson, chef at Casellula Cheese & Wine Café
in New York, uses a mix of Emmenthaler, Gruyère and Scharfer Max, a buttery, rich Alpine cheese.
Printed from Oprah.com on Thursday, December 12, 2013
© 2012 Harpo Productions, Inc. All Rights Reserved.