Roasted Garlic Caprese Grilled Cheese
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
2 tbsp extra virgin olive oil
2 heirloom tomatoes, sliced
4-6 cloves garlic, left in the skin and smashed
salt and black pepper
red pepper flakes
1/4 cup basil pesto
4 slices sourdough bread
2 tbsp fig preserves (optional)
1 1/2 cups shredded mozzarella
1/4 cup grated parmesan
1 cup fresh basil leaves
4 tbsp salted butter, at room temperature
Instructions
Preheat oven to 425° F.
Arrange the tomato slices on a parchment-lined baking sheet. Scatter the smashed garlic cloves around the tomatoes. Drizzle everything with olive oil and season with salt pepper, and chili flakes. Bake 20-25 minutes, until tomatoes are deeply roasted.
Remove the garlic from the pan and pop the cloves out of the skin. Mash the cloves with a fork into a paste. Mix the roasted garlic with the basil pesto.
Brush the outside of each slice of bread with butter. On the inside of half of the slices of bread, spread with fig preserves. Evenly layer the cheese, the tomatoes, the pesto, and the remaining cheese. Add the top piece of bread.
Melt 1-2 tablespoons butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. Enjoy!
