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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