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 Grilled Cheese and Tomato Soup Appetizer

Grilled Cheese and Tomato Soup Appetizer

Crusty Gouda grilled cheese cut into strips and served over shots of olive oil tomato soup.
Approx. 4 servings


See recipe for “Escalon Vine-Ripe Tomato Basil Soup
•  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


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.
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