How many of you LOVE strawberries??? How many of you head to the strawberry patch every year with your kiddos in tow only to pick more strawberries than you really need. My question always is..."What am I going to do with them?" I can only have Strawberry shortcake so many times. This year I tried freezer jam and froze a bunch which I used for smoothies as well. Well, after going to this one restaurant in the city called Garces Trading Company (if you're in Philly...I'd definitely recommend it because the food is AMAZING) I had a cheese sampler plate and one of the cheese was a 'stinky' cheese. I can't remember but I think it was Gorgonzola and though in my head I was wrinkling my nose at the idea of eating a 'stinky' cheese I tried it anyway, for one...because I wasn't paying, and two because it was made on the premises...so...when in Rome....I absolutely LOVED it! Ever since, I have been getting crumbled Gorgonzola to put on my salads. So after getting home with all these strawberries, having strawberry shortcake twice, making freezer jam and freezing a ton, I still had some left over. So, I decided to make my own version of a grilled cheese. Sorry, this post doesn't have step by step with pictures...I was too hungry to grab my iphone.
Ingredients:
2 slices of bread (I used white Italian because it's what I had on hand)
strawberries, sliced (however many you think looks good)
crumbled Gorgonzola cheese (ditto)
arugula or lettuce (I used spring mix bagged lettuce)
butter/margarine
1. Preheat griddle or skillet.
2. Spread butter on one side of both slices of bread.
3. Put the slices of bread on the NON-buttered sides first to toast it up a little so the inside won't be too soggy.
4. Once the bread is a little toasted, flip to the buttered side.
5. Add the Gorgonzola cheese to one piece. Add strawberries and lettuce/arugula. Place the other slice on top buttered side up.
6. Once the bottom is toasted, carefully flip to grill the other piece and press down a little with the spatula.
7. Once toasted, remove from pan and Enjoy!
No comments:
Post a Comment