Skip to main content

Grilled Cheese in the Garden for #FoodieExtravaganza

Welcome to the Foodie Extravaganza
v. April 2015 = It's All About Grilled Cheese

We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the theme is Grilled Cheese.  Did you know that April is National Grilled Cheese Month? I didn't.  So, this month we celebrate National Grilled Cheese Month by serving up sandwiches.

But, through the various cooking groups to which I belong, I am posting grilled cheese recipes for multiple events this month. In preparation, I hosted a Grilled Cheese Party in the Garden and had some helpers in creating and testing recipes.

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


I learned a lot that day in the garden! Many of the friends I questioned claimed that grilled cheese should only be bread and cheese. But I provided a variety of ingredients for my recipe testers. What we discovered: it's all about the extras!


The recipe I'm going to share today was my creation...I'm calling it Camilla's Pretty and Pink Grilled Cheese...


Ingredients
  • sourdough bread, sliced
  • mozzarella
  • brie
  • thinly sliced apples
  • pickled red onions
  • radish blossoms
  • lavender leaves
  • butter
Procedure
Heat your grill pan. Butter on slice of bread and place that, butter side down, on the hot pan. Layer your sandwich with mozzarella, dots of brie, thinly sliced apples, picked red onions, radish blossoms, lavender leaves; finish with another layer of mozzarella so that you have cheesy goodness on both top and bottom! Butter the top bread. Then grill till the bread is golden and crisped and the cheese is melted and gooey. Serve hot.

Here's what the whole gang made...
Not live yet - please add back later if you’d like
  • Open Faced Italian Grilled Cheese from Kathleen at Fearlessly Creative Mammas
  • Comments

    1. Oh my goodness - it looks so gooey and toasty; what a fabulous combination of ingredients!

      ReplyDelete
    2. Radish blossoms, you say? How intriguing! I love your pretty in pink sandwich, Camilla. I remembering watching a show a number of years ago. Might have been Oprah but the guest was Martha Stewart. Martha suggested that an easy party idea was a grilled cheese "bar" where folks could choose ingredients and grill their own master combinations. I've always wanted to do it but never quite have. Well done! I'm envious and now I have to get off my duff and do it too.

      ReplyDelete
    3. That is so much fun having an outdoor grilled cheese party! I love food centered get togethers! It would be a lot of fun to have a grilled cheese party.

      ReplyDelete
    4. Oh the more fillings the better surrounded by ooey gooey cheese of course.

      ReplyDelete
    5. Grilled Cheese Parties are so much fun! We sometimes have everyone bring an ingredient to add so that there's some unexpected variety. I've never tried radish blossoms, though! I'll be on the lookout for those. What do they taste like?

      ReplyDelete
    6. What a fun party! Love your ingredients and the sandwich!

      ReplyDelete
    7. Beautiful blossoms! Looks like a fun party!

      ReplyDelete
    8. Great party idea! Can't wait to see your creations.

      ReplyDelete
    9. Looks yummy. What a great idea to have a grilled cheese party and how much fun! I'm not sure why my post wasn't live for you, but here is the link: http://fearlesslycreativemammas.com/2015/04/open-faced-italian-grilled-cheese-foodieextravaganza.html

      Kathleen @ Fearlessly Creative Mammas

      ReplyDelete
    10. I want to go to your party! Such a fun idea, too. Beautiful sandwich.

      ReplyDelete
    11. Wow, I love the meltiness of the cheese and it's definitely all about the extras! Such a good idea.

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Jamaican Stew Peas #EattheWorld

      Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

    #comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

    As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

    Quick Pickled Red Onions and Radishes

    If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce