Skip to main content

Open-Faced Grilled Caprese #NationalGrilledCheeseDay


Today Christie from A Kitchen Hoor's Adventures has us celebrating National Grilled Cheese Day. I've posted several fun versions in the past: Gluten-Free Grilled Cheese and Grilled Gruyère on Rye with Crisped Sage and Pink Lady SlicesQueijo Coalho (Brazilian Grilled Cheese) is a little less than traditional, but still one of our favorites!


The Others' Cheesy Offerings

Open-Faced Grilled Caprese 

Whenever I set about creating a 'grilled cheese' we have a robust debate about what that really looks like. Long ago we decided: if there's bread, cheese, and grilling involved, it's a grilled cheese. 

Tonight I served these and the boys looked at me skeptically. They didn't think this really belonged in a 'grilled cheese' event. It's more of a bruschetta than a real 'grilled cheese sandwich, Mommy. So, if that's the case, I apologize. I was sticking to the bread + cheese + grilling = grilled cheese. Thoughts?!?

Ingredients serves 4 as an appetizer

  • 8 slices of baguette
  • butter for greasing the pan
  • 1 burrata, sliced into 8 pieces
  • 8 mini heirloom tomatoes, quartered
  • 10 basil leaves, chiffonaded
  • freshly ground sea salt
  • olive oil
  • also needed: grill or grill pan

Procedure

Heat the grill or grill pan and rub slats with butter. Once hot, place the baguette slices on the grill or grill pan. Watch them carefully so they don't burn.  You just want them crisped with nice grill marks.


Place on a serving platter. Top each grilled bread with a thick slice of burrata cheese and spread it over the bread with a spoon or knife.Sprinkle the toasts with basil and arrange quartered mini tomatoes on top of the burrata. 


Sprinkle with freshly ground sea salt and drizzle with olive oil. Serve immediately.

Comments

  1. Hi Camilla. Fab dish. Please share this with the Food on Friday crowd over at Carole's Chatter. Cheers

    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

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

#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