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Ingredients

Sandwich
24 slices brioche
3/4 cups Wisconsin Gorgonzola Mousse
36 thin slices (1 1/4 pounds) pancetta, roasted between 2 sheet pans until crisp
1 quart prepared Roasted Tomato and Garlic Confit
3 cups (3 ounces) arugula
12 Wisconsin Pepato Cheese Crisps
6 ounces micro greens
3/4 cups (2 ounces) pine nuts, toasted
48 (1 pound) teardrop tomatoes
2 tablespoons black pepper, cracked
1/4 cup basil oil
3/4 cup reduced fig-balsamic vinegar

Wisconsin Gorgonzola Mousse
1/2 cup heavy cream
2 cups (8 ounces) Wisconsin Gorgonzola cheese,
softened
black pepper, ground, as needed

Wisconsin Pepato Cheese Crisps
12 very thin slices (6 ounces) Wisconsin Pepato cheese

Description

Eat Wisconsin Cheese