Open Faced Grilled Cheese

I thought I would share this quick and easy meal with you all since summer is coming to a close (for those of you that don't suffer with me in Florida) and as the days get shorter, a few last nights on the deck or patio by the grill are in order.

I love grilling. Not that I'm a master at grilling meat of any sort (that's Nick's job), I can handle myself with vegetables and other items - like this Grilled Cheese Sandwich.

1 c feta cheese, crumbled
1/2 c goat cheese, crumbled
Olive Oil
1 French Bread or baguette,  split lengthwise and cut into large slices crosswise
2 plum tomato, thinly sliced*
2 tbsp fresh parsley, chopped
Salt & Pepper
Balsamic vinegar, optional

Heat the grill or grill pan. Brush olive oil on the inside face (not crusty side) of each bread slice. Sprinkle a small bit of salt on each slice. Once the grill is heated, place the bread face down on the grill until crispy and grill marks appear. The time will depend on how hot your grill surface is, but no more than a few minutes. You just want to crisp the outside, not dry out the bread.

While the bread is crisping up on the grill, mix the feta and goat cheese together, slice the tomatoes and chop the parsley. Flip over the bread on the grill (or a work surface) and top with the cheese mixture and tomatoes. Drizzle lightly with olive oil. Place the bread back on the grill, cheese side up until the cheese warms and softens.

Remove from the grill and top with fresh parsley and some cracked pepper. Drizzle some balsamic for added flavor. Plate and serve.

*Although the original recipe did call for thinly sliced tomatoes, after making it (and trying to eat it), I would recommend giving them a large dice so that you can more easily eat it. The slices were a little precarious on top of all the cheese.

0 lovely comments:

Post a Comment