Ingredients (four servings):

• 2 packages (each 9.88 oz/280g) Bergland Grilling Cheese of your choice
• 16 thin slices of raw, smoked bacon (each slice approx. 0.35 oz/10g)
• 8 slices of toast
• 16 small lettuce leaves

For the ragout of grapes

• 1.06 oz (30g) shallots
• 10.58 oz (300g) red and green seedless grapes
• 0.71 oz (20g) butter
• 0.42 cups (100ml) red grape juice
• 0.21 cups (50ml) red wine
• Zests of ½ lemon
• 1 pinch of salt
• Pepper
• ¼ tsp. cornstarch with 1 tbs. grape juice
• 1 tsp. finely cut peppermint

Preparation:

• Take the Grilling Cheese out of the packaging, cut the patties in half lengthwise and wrap each half with a slice of bacon.
• For the ragout, first peel and finely chop the shallots.
• Then wash and half the grapes.
• Melt the butter in a saucepan and sauté the shallots until glassy and soft.
• Briefly, sauté the graves and lemon zests, too.
• Pour juice and wine in, boil it up and season with salt and pepper.
• Then bind it with the mixed cornstarch.
• Finally, add the peppermint.
• Roast the wrapped Grilling Cheese in a coated pan without adding fat until golden brown.
• Now toast the bread and half it diagonally.
• Cover each with lettuce leaves and the wrapped grilling cheese.
• Serve on a plate together with the ragout of grapes and garnish with mint.