Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 slices Vine Bakery’s Old 85 or SaraFay’s gluten-free Oat Sandwich Bread 2 teaspoons Saporito’s olive oil of choice A pinch of good salt 1-2 Tablespoons Mrs. Smith’s Strawberry Jalapeño or Loquat Jelly (divided) 1-2 small beets, roasted and cut into 1/2 inch slices 1-2 ounces Cypress Point Creamery Tupelo cheese, cut into beet-sized pieces Optional layer: thin slices of red onion, radish or daikon under the beets Optional garnish: slices of strawberry or loquat DIRECTIONS Toast bread on both sides. Drizzle or brush with olive oil and sprinkle lightly with salt. Spread a thin layer of jam on toast. Place one layer of sliced beets on top of jam. Lay sliced cheese on top of each beet slice. Broil until cheese just begins to melt. Top with remaining jam and garnish, as desired. Serve open-faced and eat immediately. SERVING SUGGESTIONS FOR A CROWD Substitute slices of baguette for regular bread. Toast both sides in advance and make sandwich as directed without melting cheese. Toast one side of bread on griddle or grill, flip bread and assemble sandwich right on the griddle. Place heat-proof cover over sandwiches to melt cheese. Copyright © 2019 Stefanie Samara Hamblen |
