Fruit and cheese were meant to be together. Strawberries and goat cheese mingling in a spinach salad. Brie and Pear wedded in panini bliss (the only thing I ever order at The Coup. Like, I’m sure there are a bajillion other things on their menu I’d love. But man! That panini is what I always crave!) And today, that quintessential comfort food — grilled cheese — with a delicious fruity twist.
I wolfed it down so fast I forgot to take a photo. So, just use your imagination.
I took some aged white cheddar, and I melted it just so on a buttered piece of dense, seed-filled multigrain bread. Then I sliced up some apple real thin-like and placed it on top of the cheese. It was a great way to use this apple I had kicking around my fridge. You see, I’m allergic to apples (and pears and plums and peaches and cherries and nectarines), but only when they’re raw. If I cook them — even just a little — whatever makes my mouth all itchy and numb-feeling disappears. I know! Weird eh? (If you’re wondering what apples were doing in my fridge, when I’m allergic, it’s cause I used them in muffins last week and had a bit left over.)
Then — get this — I spread some mango chutney on another slice of bread, buttered the other side and put it all together, flipping it over a couple of times in the pan to get it nice and golden.
The results were delicious. Try it some time!
swoonology 