Ok, hear me out on this one. Because it’s REALLY. REALLY. GOOD. It’s got the mozzarella and basil you’d find in a traditional caprese salad or sandwich, but a spoonful of goat cheese whipped with blackberries gives it a fresh zing that left me wanting more. WAY more.
Plus, April is grilled cheese month. And I know, I know, I’m way super late on jumping on that grilled cheese month gravy chain. But I’ve been too busy drooling over these grilled cheese recipes to have time to develop my own.
That all ended this weekend, though – had cheese, had bread, had other yummy stuff, GOOD TO GO. So, in celebration of National Grilled Cheese Month, I came, I grilled, I ate it all in one sitting. (Kyle helped).
I made these grilled cheeses in mini-form using a leftover baguette I had lying around, which I’d totally recommend for sharing/parties/entertaining/etc. I don’t plan on sharing the next batch, though – so those will probably be full sized with a ciabatta or italian loaf. YUM.
I haven’t listed super specific ingredient amounts below – sandwiches are so personal! I’ve included the amounts of ingredients I use per sandwich, but tailor it to your own palate! Depending on your level of love when it comes to goat cheese, you can get 4-6 good-sized sandwiches out of this recipe. I happen to ADORE goat cheese. Kyle happens to not adore it so much. So I try to find a happy medium whenever I cook with it. I slathered these sandwiches in the blackberry goat cheese, and I loved it. It was a little bitter for him – goat cheese has such a distinctive tang – so keep that in mind while you’re assembling sandwiches.
- 1/4 cup goat cheese
- 3-4 oz. fresh blackberries (about 1 handful)
- salt and pepper to taste
- Fresh bread of your choice, sliced – I can get 4-6 large sandwiches out of this much blackberry goat cheese, or 12-15 baguette-sized ones
- 3 Tbsp. butter, softened
- Blackberry goat cheese
- Basil (I used 1-2 leaves per sandwich)
- Fresh mozzarella (I used 1-2 slices per sandwich)
- fresh ground black pepper, to taste
- Blend all ingredients together in a blender or small food processor.
- Spread one side of each piece of bread with a little bit of soft butter. Place half of the bread slices butter-side down on a skillet (I like cast iron) and spread a layer of blackberry goat cheese on the non-butter sides.
- Place basil on top of goat cheese and follow with a layer of mozzarella. Place remaining bread on top of sandwiches, butter side up. Turn the skillet on medium-high heat. I like to start with a cold skillet because it gives the cheese more time to melt as the skillet heats up, and the butter will still help the bread get crispy. This method ensures a crispy sandwich with super oozy, melty cheese! (YUM).
- Cook sandwiches 2-3 minutes on each side or until bread has lightly browned and cheese has melted. Serve immediately.