What pairs perfectly with just about any winter soup? Grilled Cheese, Cheese Toast or Grilled Cheese and Cheese Toast. And I fancy just about any variety. Great cheeses, mixed with any buttery and salty pairing – hello to caramelized onions, slices of tomato, basil and herbs, mushrooms, bacon, you know, salty meats. Or even a pear or apple slice will do.
But how about a salty mixture of capers and green (or black) olives with manchego cheese and bright seasonal lemon zest? I’ll take that too.
But here is the ultimate question. Is cheese toast healthier because it only includes one slice of bread versus two?
Green Tapenade Cheese Toasts
- 1 cup green olives
- 1 tablespoon capers
- 1 clove garlic, minced
- zest of 1 lemon, plus more for garnish
- 1 teaspoon sugar
- ¼ cup extra virgin olive oil
- 1 wheat baguette, sliced
- 2-3 tablespoons softened butter
- 1 ½ cups grated Manchego cheese
- fresh black pepper
Finely chop olives, capers, garlic and lemon zest. Season with sugar, and olive oil. This will create a course mixture.
Spread one side of each slice of bread with a thin layer of butter and place onto a sheet pan. Toast lightly under the broiler. Spread tapenade onto each toast and sprinkle with cheese. Broil until cheese is melted. Garnish the toasts with plenty of lemon zest and cracked black pepper.
Mod Meals on Mendenhall 