Harvest Berry Preserve Grilled Cheese
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 3.
Featuring: Hurt Berry Farm Harvest Berry Preserve
3 medium shallots
1 cup micro greens
1 tsp extra virgin olive oil
2 slices thick-cut sourdough bread
1 tbsp butter, divided
125g sliced brie
3 tbsp Hurt Berry Farm Harvest Berry Preserve
● Preheat oven 425°F. Place unpeeled shallots in a small baking dish and roast until fork-tender, about 40 minutes. When cool enough to handle, remove and discard skin, cut shallots in half lengthwise and season to taste with salt and pepper. Set aside.
● Dress micro greens with oil until evenly coated. Set aside.
● Coat one side of a slice of bread with half of the butter, place butter-side-down into a cast iron skillet set over medium heat, and layer brie, shallots, micro greens and preserve on top. Butter remaining slice of bread with remaining butter and place butter-side-up on top of sandwich. Grill until browned, flip over, and continue grilling until cheese has melted and underside has browned. Cut in half and serve.
Makes 1 sandwich