Ham & Cheese Brioche Fingers with Balsamic Dip
8 slices of St Pierre brioche loaf
2 tablespoons of dijon mustard
180g grated gruyère cheese
8 slices prosciutto
1 tablespoon of olive oil
How to make
Spread the dijon mustard over each brioche slice. Top 4 slices with the cheese and sandwich with the remaining brioche slices. Cut each sandwich into 1/3rds to make bite size sandwiches. Wrap each brioche sandwich with a slice of prosciutto.
Heat the oil in a large non stick frying pan over medium heat and cook the sandwiches for 2-3 minutes on each
side or until golden. Serve with balsamic dip.