Grilled Cheese and Tomato Soup Appetizer
Crusty Gouda grilled cheese cut into strips and served over shots of olive oil tomato soup.
Yield:
Approx. 4 servings
Ingredients
Soup:
See recipe for “Escalon Vine-Ripe Tomato Basil Soup”
See recipe for “Escalon Vine-Ripe Tomato Basil Soup”
Sandwich:
• 3 oz. Gouda, shredded
• 2 oz. Apricot jam
• 2 oz. Granny Smith apple, thin-sliced
• 2 oz. / 2 strips bacon, cooked crisp
• ½ oz. Butter, melted
• 2 slices Italian bread, ½″ thick slices
• 3 oz. Gouda, shredded
• 2 oz. Apricot jam
• 2 oz. Granny Smith apple, thin-sliced
• 2 oz. / 2 strips bacon, cooked crisp
• ½ oz. Butter, melted
• 2 slices Italian bread, ½″ thick slices
Instructions
Preparation Steps
- Fill four 4 oz. dessert-size glasses with 2 oz. of soup each.
- Build sandwich with cheese, jam spread and sliced apples. Brush outside with melted butter and heat in skillet or flat top griddle at 350°F until golden brown and cheese is melted. Place dome over sandwich to facilitate melting, if necessary.
- Cut sandwich into 4 wedges.
- Place each wedge on top of each soup glass and serve.
Variation: Soup may be puréed if a smoother consistency is desired.
Products in Recipe
