Description
For our not so classic grilled cheese we are going to add a fresh cherry balsamic glaze to bring out a fresh burst of Spring.
Ingredients
Scale
- For the glaze:
- 1/2 cup (118.5 ml) balsamic vinegar
- 1 Tsp (ml) fresh lemon juice
- 1/2 cup (75 g) fresh cherries, pitted and halved
- For the sandwich:
- 8 slices ciabatta bread
- 16 slices gouda cheese
- 2 oz aged gouda cheese, shaved
- 1–2 fresh firm ripened pears, thinly sliced
- 4 Tbs (120 gr) butter, melted
- Pinch of finishing salt and freshly ground black pepper
Instructions
- Begin by bringing balsamic , lemon juice and cherries to a boil. Then reduce to a low heat and simmer for 20-25 minutes or until reduced by at least half.
- Slice pears thinly and set aside.
- Once your glaze had reduced allow to cool slightly, then brush one side of bread with glaze, alternating slices.
- Add a pinch of salt and pepper to melted butter. Brush melted butter onto one side of bread and place buttered side down on a grill or frying pan.
- Add one layer of gouda, pear, agged gouda the additional gouda. Making sure that the cheese will melt onto both slices of bread.
- Top with the second slice of bread with the glazed portion facing the cheese. Brush outer side with additional butter.
- Grill on low heat until lightly golden and cheese begins to melt.
Notes
This can be served warm or at room temperature and makes for a great appitizer as well as a main dish served along side fresh fruit, soup or salad.
- Prep Time: 20 mins
- Cook Time: 40 mins