Berry Grilled Cheese (2 Ways)
Berry Compote Ingredients:
2 Cups Blackberries Or Strawberries, frozen
2 Tablespoons Sugar
1 Tablespoon Lemon Juice (optional)
1 Tablespoon Water
4 Slices Martin’s Potato Bread
3 Ounces Fontina Cheese, thinly sliced or shredded
2 Teaspoons Honey
1 Tablespoon Butter or Olive Oil
Step 1: Prepare Berry Compote
Add the berries, sugar, lemon juice and water to a pot and bring to a boil over medium heat, stirring frequently.
Reduce heat to low and simmer until the berries are soft and the liquid starts to thicken, about 5 to 10 minutes.
Taste, add more sugar if necessary. If compote is too thin, you may thicken with a cornstarch slurry (1 tbsp. cornstarch to 1 tbsp. water).
Let cool and store in refrigerator until ready to use, up to 2 weeks.
Spread butter (or olive oil) on one side of each slice of bread. Place bread, buttered side down, in a medium skillet over medium heat until golden brown. Remove from heat.
To assemble the sandwiches, top the toasted side of all four bread slices with cheese. Add a heaping spoonful of berry compote to two of the slices. Drizzle with honey. Top with remaining bread slices, toasted side facing down.
Return sandwiches to skillet and cook until golden brown and the cheese is melted, about 2 to 3 minutes on each side. Serve warm.
Recipe adapted from www.spoonfulofflavor.com