UPDATED Recipe for my Grilled Bread with Prosciutto, Mozzarella & Smoked Gouda

In my small town, we have what is called First Fridays which typically begin the first Friday in May and runs through the first Friday in September. In August, friends and family gathered at Courtside Bar & Grille for dinner to celebrate my Momma’s birthday and my ever fabulous friend, Cynthia, told us about a baker that makes an amazing array of breads from her home and they were set up out front of Courtside. I purchased the Jalapeño & Cheddar bread loaf from The Baked Goods Co. and lets just say….. I will only use this from here on out!

I’ve updated the recipe and changed a few ways in the prep making this an even better event than the one I created in 2018 ~ here is the link to the original ~ you may like that one better ~ whatever suits your fancy! ➡️ Grilled Italian Bread with Prosciutto, Mozzarella & Smoked Gouda – 2018.


  • Jalapeño-Cheddar Sourdough  (you can use any bread of your choosing)
  • Prosciutto (I use Appleton Farms from Aldi’s)
  • Shredded Mozzarella (Aldi’s)
  • Smoked Gouda (Aldi’s)
  • Garlic Powder
  • Olive Oil

Add the shredded mozzarella and grated smoked gouda to a bowl. Then, I cut the prosciutto into long slices using a knife and then I use kitchen shears to snip too into small pieces adding it to the cheese mixture bowl. This is the most tedious part of it all. So – if you have a better suggestion in how to do this part ~ please share!!!

Using a fork, I gently blend the cheese mixture and prosciutto together. I do this with each new slice (not strips but slice) added to keep the prosciutto from binding together as much as possible.  Unlike the original, I didn’t use the parsley portion of the original recipe. Parsley is one of those herbs that just isn’t a favorite here On The One Four One. 


Heat up your grill using the medium flame setting.

Drizzle the olive oil over the bread and sprinkle with Garlic Powder. I use a condiment bottle and found it is much easier to control the flow and placement of the oil using this method!! Flip and do the same thing to the other side of the bread. I like to let this sit for a little bit to infuse with the bread. 

Toast one side of the bread on grill for a few moments watching not to burn. The olive oil may drip down causing flames so be so careful.  Flip. Once the second side is toasted a bit, I move the bread to the upper level rack of my grill. If you don’t have an upper rack, its fine – just watch closely so that the bread doesn’t burn while the mixture melts.

With tongs, add the prosciutto and cheese mixture to the already grilled side. Check in a minute to make sure the bread isn’t burning and the cheese is melting.

Pull and serve! It’s that easy! ENJOY!!!! 


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