April is Grilled Cheese Month!

Caprese-style Grilled Cheese

  • 4 slices roasted garlic bread
  • 1 cup MontAmore cheese, shredded
  • Divinia Red Roasted Tomatoes, chopped
  • fresh basil leaves
  • 4 tbsp butter
  1. Lightly butter both sides of garlic bread and heat the remaining butter in a skillet over medium heat.
  2. Pile on MontAmore cheese, a thin layer of the chopped roasted tomatoes and top with fresh basil leaves.
  3. Close the sandwich and grill until cheese begins to melt and bread is golden brown.
  4. Flip and cook until cheese is completely melted and bread is golden brown.  Enjoy!


Cotswold Grilled Cheesefeatured in the Fresh Flyer!

  • 4 slices sunflower bread
  • 1 cup cotswold cheese, shredded
  • 1 vine tomato, sliced
  • 4 tbsp butter
  1. Lightly spread both sides of bread slices with butter and then assemble sandwich.
  2. Heat a skillet over medium heat
  3. Place sandwich in the warm skillet and cook on one side until golden brown and cheese begins to melt, 2-4 minutes.
  4. Flip sandwich over and cook until golden brown and cheese is completely melted, 2-4 additional minutes. If cheese is not melting fast enough, or you prefer a softer/less crunchy sandwich, place a lid partially over the pan during the cooking process.
  5. Let cool 2 minutes before cutting, so the cheese doesn’t ooze out!


Goat Cheese, Roasted Mushrooms and Onions Grilled Cheese

  • 4 slices bread of choice
  • 1 cup goat gouda, shredded
  • 8 ounces mushrooms, sliced
  • 1 medium sweet onion, sliced
  • 2 tablespoons olive oil
  • salt and pepper
  • 4 tablespoons butter
  1. Preheat oven to 400°F.
  2. On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.
  3. In a skillet stove top, melt butter over medium heat.
  4. On one slice of bread, layer crumbled goat cheese, the roasted mushrooms and onions, then more goat cheese.
  5. Close the sandwich and grill!


Asparagus, Crispy Prosciutto and Brie Grilled Cheese

  • 4 large slices rustic bread
  • 1/8 cup olive oil
  • 8 ounces brie cheese
  • 16 spears asparagus
  • kosher salt
  • 8 slices prosciutto
  1. Heat a grill or grill man to medium heat.
  2. Reserve 2 tablespoons of the olive oil and drizzle the rest over the bread, oiling both sides of each piece.
  3. Grill the bread on both sides until lightly golden and toasted, then set aside.
  4. In a heavy skillet, fry the prosciutto over medium-high heat until all of the fat has rendered and the prosciutto is crispy. Set aside.
  5. Cook the asparagus in the prosciutto fat pan and sprinkle with salt and grill until tender on the hot grill or grill pan. About 3-4 minutes.
  6. Layer two ounces of cheese on each slice of bread and cook in same pan for about 1 minute or JUST until the cheese has started to melt.