WITH ANGI BOSELLI
Presented by
GRILLED PIMENTO CHEESE SANDWICHES WITH TOMATO BISQUE
Pimento Cheese
INGREDIENTS 2 tablespoons olive oil 1 / 4 cup sweet onions, minced 2 garlic cloves, minced 1 / 4 teaspoon cayenne 1 / 2 teaspoon smoked paprika 1 large jar pimento 1 cup sharp cheddar cheese 4 oz cream cheese
METHOD Preheat small sauté pan to medium high heat. Add oil to pan and sauté sweet onions until translucent. Add garlic and cook an additional 1-2 minutes. Transfer onions and garlic to a bowl and cool.
Add next 6 ingredients to a mixing bowl and mix until spreadable. Season spread to taste with salt and pepper.
Heat large nonstick pan over medium heat.
Butter each slice of bread on 1 side. Place buttered side of bread down in pan. Spoon pimento cheese spread over face of bread. Top with other slice, butter side up. Grill until golden in color, then flip. When both sides are golden, remove from pan and server.
Tomato Bisque
INGREDIENTS 1 tablespoon olive oil 1 / 4 cup onions, small dice 1 / 4 cup celery, small dice 1 teaspoon Italian seasoning 2 tablespoons tomato paste 4 garlic cloves, roasted 1 cup tomatoes, chopped 1 cup tomato sauce 2 cups vegetable broth 1 / 4 cup 2 % Greek yogurt Kosher salt and ground black pepper 1 / 4 cup light sour cream
METHOD Heat a 3-quart pot over medium – high heat; add olive oil. Add onion and celery; sweat 2 – 3 minutes. Add dried herbs and tomato paste; cook 5 minutes. Add roasted garlic and tomatoes; cook 5 minutes. Add tomato sauce and vegetable broth; heat to a boil. Reduce to a simmer; cook 20 minutes. Puree mixture until smooth. Return to heat and yogurt. Season with salt and pepper to taste. Simmer 2 – 3 minutes.
Ladle soup into bowl; garnish with sour cream.