Goat Rodeo Grilled Cheese with Artichoke Pesto

Great ingredients make great food. It follows, of course, that we started off this grilled cheese with fantastic bread from Mediterra Bakehouse. In search of cheese, we chose Goat Rodeo, a local farm and cheesemonger working with a herd of 100 Alpine and Nubian goats. We chose Wild Rosemary, a mixed-milk cheese whose exterior is finished with rosemary and extra-virgin olive oil. Just a quick toast-up under the broiler and a slather of artichoke pesto and we bit into a little bit of heaven.

Goat Rodeo Grilled Cheese with Artichoke Pesto

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• Author: Anna Franklin

Print Recipe

Description

Truly a gourmet grilled cheese.

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Ingredients

Scale 1x2x3x

For the pesto:

• 2 cups fresh basil leaves
• 1 can artichoke hearts, drained
• 2 garlic cloves, minced
• 1 tsp red pepper flakes
• 1/2 cup Parmesan cheese
• 1/4 cup pepitas, roasted and salted
• 1 lemon, juiced
• 1/2 cup olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

For the grilled cheese:

• 2 slices Mediterra sourdough bread
• Goat Rodeo Wild Rosemary cheese, thinly sliced
• 2 artichoke hearts, chopped
• 1 tomato, sliced
• 2 tbsp homemade artichoke & arugula pesto

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Instructions

For the pesto:

1. In a food processor, add basil, artichokes, garlic, pepper flakes, Parm, pepitas, lemon juice, olive oil, and oregano.
2. Pulse until a smooth sauce forms.
3. This can be frozen for up to 6 months or in the refrigerator for 1 week.

For the grilled cheese:

1. Assemble grilled cheese with all ingredients, toast in a pan with butter until each side is golden brown and the cheese is melty on the inside.

Try these other recipes from Anna Franklin:

• Citrus Salmon Carpaccio with Green Goddess Sauce
• Crab Pasta with Lemon & Dill White Wine Sauce
• Halibut & Asparagus in Papillote with Olive & Herb Relish
• Spring Lamb Chops with Mint Chimichurri, Potato Leek Purée & Smoky Roasted Radishes
• Strawberry Salad with Rhubarb Balsamic Vinaigrette

Recipes and Styling by Anna Franklin
Photography by Dave Bryce

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