INGREDIENTS
- 1/2 cup white wine vinegar
- 1/2 cup sugar
- 1 honeydew peeled and diced
- 250g Taleggio (can substitute Brie or Camembert)
- 125g rendered pancetta
METHOD
- To make Agrodolce, bring vinegar to a boil, simply to dissolve the sugar. Cool completely. (You can be make this days in advance.)
- Toss the honeydew in enough agrodolce to slightly coat.
- Warm Taleggio in 375F oven for 5-10 minutes until nicely softened. Remove and top with pancetta, followed by honeydew.
- Serve with crackers, grilled bread, or crostini.
