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 .