City Social Magazine

SEP 2014

City Social Magazine in Baton Rouge, Louisiana

Issue link: https://citysocial.epubxp.com/i/380143

Contents of this Issue

Navigation

Page 40 of 59

41 Grilled Goat Cheese, Strawberry and Basil with Balsamic Glaze 1/2 cup goat cheese crumbles 1/2 cup strawberries, diced 1 tablespoon butter 2 croissants 2 tablespoons balsamic glaze 3 to 4 large basil leaves Heat a large skillet or griddle to about 300° Fahrenheit. Toss the goat cheese and diced strawberries together in a small bowl. Butter the bottoms of both croissants. Place the croissants down on the heated surface. Spoon half the strawberry and cheese mixture onto each bottom half of the croissant. Drizzle the balsamic glaze over each sand- wich. Roll the basil leaves together, cut the basil into rib- bons with kitchen shears, and sprinkle on top of the sandwiches. Butter the top half of the croissants and place them onto of the cheese, butter side up. Gently flip the sandwiches to brown the top side. Heat just until the bread is lightly toasted and golden brown and until the cheese starts to soften. Serve warm. Makes two sandwiches. Grilled Muenster, Spinach and Apple Bourbon Chutney with Bacon 4 slices of bacon 1 garlic clove, diced 2 teaspoons bourbon 2 teaspoons apple jelly 2 teaspoons brown sugar 1/2 teaspoon apple cider vinegar 1 tablespoon butter 2 Kaiser or onion rolls 1 block of Muenster cheese, sliced thinly 1/2 cup fresh baby spinach Heat a griddle to about 300° Fahrenheit. Cut the bacon into small pieces, and start browning with the garlic in a small skillet. Stir in the bourbon, jelly, brown sugar and vinegar. Cook together until the bacon is done. Butter the bottom of the roll and place it on the griddle, butter side down. Cover each bun with cheese slices. Wilt the spin- ach on the griddle and place on top of the cheese. Using a slotted spoon, spoon the bacon chutney over the spinach. Butter the top of the bun and place it over the bacon, but- ter side up. Gently flip the sandwich over to brown the top. Heat just until the bread is lightly toasted and the cheese starts to melt. Serve warm. Makes two sandwich- es. Grilled Brie with Caramelized Onion, Pecans and Fig Jam 2 tablespoons butter, divided 1/2 onion, chopped 1/4 cup pecans, chopped 2 whole wheat rolls 1 brie cheese 2 tablespoons fig jam Sautee the onions and pecans in one tablespoon of but- ter over medium-low heat for 15 minutes or until the onions are brown and start to smell sweet. Remove from heat. Heat a large skillet, griddle or flat top to about 300° Fahrenheit. Butter the bottom of the wheat rolls with half of the remaining butter. Remove the rind from the brie and slice it. Pile the brie onto the bottom rolls. Spoon the onion and pecan mixture over the cheese on each sand- wich. Spread one tablespoon of fig jam over each of the insides of the top buns. Place the top bun onto the sand- wiches and butter the outside of the top bun. Turn gently to toast the top side of the sandwich and heat just until the bread is golden brown and until the cheese softens. Serve warm. Makes two sandwiches. Grilled Muenster, Spinach and Apple Bourbon Chutney with Bacon Grilled Brie with Caramelized Onion, Pecans and Fig Jam 41

Articles in this issue

Archives of this issue

view archives of City Social Magazine - SEP 2014