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 Tuesday, March 11, 2014
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