Day of my vacation and my sweet friend Justine from Full Belly Sisters. Justine I and I became friends through Facebook and once we virtually met… I’ve been in love ever since. She is incredibly talented in the kitchen (as you can tell by the pictures below). This recipe has knocked my socks off and it’s all I can think about!!
Full Belly Sisters’s blog can also be found by clicking here: http://fullbellysisters.blogspot.com/
Raspberry Ricotta Grilled Cheese Sandwich
From Full Belly Sisters
Fruit + cheese + bread. Is this the most perfect food combination in the world? It’s definitely up there, at least for me. I love the polar opposites at play: sweet and savory, creamy and juicy, chewy and tender. Throw it all together in a sandwich and you kick it up another notch.
This sandwich features ricotta, one of my favorite cheeses—but not one you usually associate with a grilled cheese. It’s not ooey and gooey, like the gouda in my Green Grilled Cheese [link: http://fullbellysisters.blogspot.com/2012/03/green-grilled-cheese-sandwich-spinach.html]. The warm ricotta is instead creamy and luscious. It is mild enough to pair as well with the bread and berries in this recipe as it does with pasta and marinara sauce in your favorite lasagna.
Ricotta is packed with both calcium and protein; raspberries, too, are no nutritional slouches. Just a cup of these gorgeous berries provides 8g of fiber; I’d rather eat this sandwich than a Fiber One bar any day!
Yield: one large sandwich, serves 1-2 people
- 2 slices peasant or Tuscan bread
- 1T 100% raspberry fruit spread
- 2+1 T shaved parmesan
- 1/3 cup ricotta cheese
- 1 cup raspberries, washed and dried
- coconut oil, for grilling (can substitute butter or extra virgin olive oil)
Spread the jam on each slice of bread and top each with 1 tablespoon of the shaved parmesan (reserving the other tablespoon for later use).
Divide the ricotta, putting a couple of dollops on each slice.
Press the ricotta down slightly, until it’s evenly distributed on each slice. Then top one of the slices with the raspberries (if you put the raspberries on each side, they’d fall off when you put the bread together). Top with the additional tablespoon of parmesan and close up the sandwich.
Brush some oil on the outside and grill for a couple of minutes on each side, over medium-high heat. I used a small cast-iron pan to press the sandwich down while it cooked.
— Knead to Cook