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 and arugula pesto and we bit into a little bit of heaven.
GOAT RODEO GRILLED CHEESE WITH ARTICHOKE & ARUGULA PESTO RECIPE
INGREDIENTS 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
- In a food processor, add basil, artichokes, garlic, pepper flakes, Parm, pepitas, lemon juice, olive oil, and oregano.
- Pulse until a smooth sauce forms.
- This can be frozen for up to 6 months or in the refrigerator for 1 week.
INGREDIENTS 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
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 GREAT PLATE RECIPES:
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 Calabrese / Photography by Dave Bryce
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