Morels And Comte Cheese On Grilled Toast Recipes

MORELS AND COMTE CHEESE ON GRILLED TOAST

Morels and Comte Cheese On Grilled Toast image

Provided by Patricia Wells

Time 50m

Yield Eight servings

Number Of Ingredients 8

Ingredients

1 ounce dried morels
1 tablespoon unsalted butter
3 ounces fresh mushrooms, washed and thinly sliced
8 slices whole-wheat bread
1/2 cup creme fraiche or sour cream
4 ounces Comte or Gruyere cheese, freshly grated
Sea salt and freshly ground black pepper to taste
A small handful of fresh chives, minced

Steps:

Cover the morels with water and set aside for 30 minutes. Drain them and rinse with cold water, then cut in half lengthwise. Rinse again, making sure they are cleaned of any grit or sand, and drain well.
Preheat the broiler.
In a medium-sized saucepan, melt the butter over medium heat. Add the morels and the fresh mushrooms and cook until they have absorbed the butter and wilted, several minutes.
Toast the bread on both sides under the broiler.
Add the creme fraiche to the mushrooms, increase the heat to medium-high and cook until the creme fraiche has reduced by half, several minutes more.
Add the cheese to the morel-and-creme-fraiche mixture and cook, stirring constantly, just until the cheese is melted and incorporated into the mixture. Season with salt and pepper.
Place a generous tablespoon of the mushroom-and-cheese mixture onto each piece of toast, sprinkle liberally with chives and broil just until hot and bubbling. Serve immediately.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 255 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED CHEESE AND TOMATO SANDWICHES

Grilled Cheese and Tomato Sandwiches image

Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.

Provided by Country Crock®

Categories Trusted Brands: Recipes and Tips Country Crock®

Time 10m

Yield 2

Number Of Ingredients 4

Ingredients

4 slices whole grain bread
1 tablespoon Country Crock® Spread
1 medium tomato, sliced
4 ounces sliced Cheddar cheese

Steps:

Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
Cook until lightly browned on one side. Flip over and cook until cheese is melted.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 25.7 g, Cholesterol 59.5 mg, Fat 21.1 g, Fiber 4.6 g, Protein 21.6 g, SaturatedFat 12.4 g, Sodium 573.6 mg, Sugar 5.2 g

GRILLED GREENS AND CHEESE ON TOAST

Grilled Greens and Cheese on Toast image

Pile charred Halloumi cheese, kale, and cherry tomatoes onto grilled bread rubbed with garlic for an almost-instant summer dinner. Or, you can skip the bread and treat the same ingredients as a side salad to go alongside grilled meat.

Provided by Anna Stockwell

Categories Bread Kale Tomato Cheese Lemon Garlic Grill/Barbecue Vegetarian Peanut Free Summer Quick & Easy Quick and Healthy Dinner

Yield 2 servings

Number Of Ingredients 11

Ingredients

2 Tbsp. extra-virgin olive oil, plus more for grill and drizzling
1 large or 2 small bunches Tuscan kale, stems removed
1/2 tsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper
6 oz. cherry tomatoes
1/2 lb. Halloumi cheese, sliced into 1/2" planks
1 lemon, halved crosswise
4 thick slices country-style bread
1 large garlic clove, peeled, halved
Special Equipment
2 (8"-12"-long) metal skewers

Steps:

Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside.
Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt.
Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6-8 minutes. Transfer to a platter.
Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove.
Grill kale, placing it crosswise across grate so it doesn't fall through the gaps and turning occasionally, until charred in places and softened throughout, 2-3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread.
Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE

Fettuccine with Morels, Asparagus, and Goat Cheese image

Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy Goat Cheese Asparagus White Wine Spring Gourmet

Yield Serves 4 to 6 as a first course

Number Of Ingredients 10

Ingredients

1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels (available seasonally at specialty produce markets and some supermarkets), washed well, patted dry, and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
1/4 cup minced fresh chives
3/4 pound fettuccine

Steps:

In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

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