Grilled Cheese and Bacon with a twist because white bread, Kraft American slices and Hormel bacon are soooo yesterday. This little bite incorporates butter, gluten free corn tortillas, Boursin Cheese (you know you have it somewhere in the back of the fridge), and leftover prosciutto from the melon salad you served over the weekend. Let the cheese come to room temperature. Melt some butter in a non stick pan. While the butter is melting, slather two tortillas with Boursin cheese. Place a slice of prosciutto between the two slices and press together. Now place the “sandwich” on the butter and cook until toasty, turn and repeat. Slice into quarters and there you have it! If you prefer, you can use a neutral oil in place of the butter, but why? If you want to use those little prosciutto bits, brown them first before adding to the tortilla. You can even serve it for breakfast which is what I have done for the past two mornings. For those of you who do classy tailgate parties, these can be made ahead of time and wrapped in wax paper or clear wrap until ready to cook. Easy to cook, virtually no clean up, makes room in the fridge, and really tasty.

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