In the Kitchen: Harvest Melt

Chef Ashley Vanasse from the cafe at Easy Entertaining is in the Rhode Show Kitchen making a Harvest Melt.


  • Fresh ciabatta bread (Foremost Bakery) – one loaf
  • One TBS – our apple chutney (see below)
  • 3 oz – Seared Daniele Pancetta
  • 1 oz Narragasnett Creamery Smoked Mozzarella
  • 1 oz Baby Kale
  • Garlic clove


  1. Warm cast iron skillet and press & place mozzarella in the freezer for easy
  2. Toast fresh ciabatta with olive oil and then allow to cool and rub with raw
  3. Sear off the Daniele Pancetta – as you would with bacon
  4. Take your mozzarella out of the freezer and begin to slice into 1/4” slices

Assemble your sandwich :

  1. Evenly spread your chutney
  2. Add the pancetta
  3. Add mozzarella
  4. Add kale
  5. Drizzle with olive oil
  6. Press

Spiced Apple Chutney (Yields 2.75 cups)


  • 4 Apples, peeled and diced
  • 3.4 c Onion, diced
  • 1 c Dry Cranberries
  • 1.5 c White Vinegar
  • 1.5 c Sugar
  • 2 tsp Cinnamon
  • 3 tbl Curry
  • 1/2 tsp Garlic Powder
  • 1 tsp Ground Ginger
  • 1 tsp Nutmeg
  • 1 Bay leaf


  1. Saute onion until translucent.
  2. Add apples and cranberries. Stir occasionally.
  3. When apples begin to break down add white vinegar, sugar, cinnamon, curry, garlic powder, ground ginger, nutmeg and bay leaf.

Check out Easy Entertaining’s website and Facebook page to stay up to date on any upcoming events being held at the Cafe such as cooking classes and monthly tasting dinners.

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