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Indulge Crispy Blueberry Grilled Cheese Delight

Indulge Crispy Blueberry Grilled
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This unique grilled cheese combines sharp white cheddar and stretchy mozzarella with a homemade sweet-tart blueberry compote and aromatic herb compound butter for a perfectly crispy, sweet and savory indulgence. Pairs wonderfully with tomato soup or a light salad.

Ingredients

Scale
  • 4 slices thick-cut artisan bread (sourdough or rustic white)
  • 4 oz mozzarella cheese, freshly shredded
  • 2 oz sharp white cheddar cheese, freshly shredded
  • 1 oz cream cheese, softened (optional)
  • 1 cup fresh or frozen blueberries
  • 1/4 cup white sugar
  • 1 tsp fresh lemon juice
  • 1 tbsp water
  • Pinch salt
  • 1/2 tsp vanilla extract or pinch lemon zest (optional)
  • 4 tbsp unsalted butter, softened
  • 1 tsp fresh thyme, finely chopped
  • 1/2 tsp fresh rosemary, finely chopped
  • 1/4 tsp garlic powder
  • Pinch black pepper
  • Pinch salt
  • Fresh arugula or basil (optional garnish)
  • Balsamic glaze (optional drizzle)
  • Flaky sea salt (optional garnish)

Instructions

  1. Combine 1 cup blueberries, 1/4 cup sugar, 1 tsp lemon juice, 1 tbsp water, and a pinch of salt in a small saucepan. Simmer over medium-low heat for 8-12 minutes, stirring and gently mashing some berries, until thickened. Stir in vanilla/lemon zest (if using) in the last minute. Transfer to a bowl and cool completely.
  2. In a small bowl, combine 4 tbsp softened unsalted butter, 1 tsp chopped fresh thyme, 1/2 tsp chopped fresh rosemary, 1/4 tsp garlic powder, pinch of black pepper, and a pinch of salt. Mix thoroughly until evenly combined.
  3. Lay out 4 bread slices. Generously spread herb compound butter on one side of each slice. Flip two slices (unbuttered side up). On one, layer 1 oz sharp white cheddar. Spoon 2-3 tbsp cooled blueberry compote over the cheddar. On the other unbuttered slice, layer 1 oz sharp white cheddar, then 4 oz mozzarella. Add cream cheese (if using). If using, add arugula or basil on top of the cheese layer. Carefully place the cheese-and-mozzarella slice on top of the compote-and-cheddar slice, buttered sides facing out. Gently press.
  4. Preheat a non-stick or cast-iron skillet over medium-low heat for 3-5 minutes. Place sandwich in the pan, buttered side down. Cook for 5-7 minutes, gently pressing with a spatula, until golden brown. Flip the sandwich. Cook for another 5-7 minutes. For the last 2-3 minutes, cover the pan with a lid to help the cheese melt. Cook until both sides are deep golden brown and cheese is fully melted.
  5. Transfer cooked sandwich to a cutting board and rest for 1-2 minutes. Slice diagonally with a sharp serrated knife. Garnish with balsamic glaze, flaky sea salt, or fresh basil/arugula (optional). Serve immediately while warm and crispy.

Notes

    Nutrition

    Find it online: https://quizsavor.com/indulge-crispy-blueberry-grilled/

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