Number of servings : 1 Serving
Prep time: 15 Minutes
Cooking time: 5 Minutes Standing Time / 4 Minutes Cooking Time
Type of meal : | Sandwiches | Sandwiches
Special diet :
½ cup (125 mL) thinly sliced local strawberries
Splash of raspberry liqueur (optional)
Pinch of grated lemon rind
Pinch each, salt and fresh ground black pepper
1/3 cup (75 mL) Canadian Mascarpone cheese
Two 3/4-inch (2 cm) thick slices brioche bread, about 5-inch (12.5 cm) square*
4 large basil leaves
1 tbsp (15 mL) unsalted butter, divided
Edible flowers (daisy, lavender, day lily, hyssop or nasturtium) and fine herbs
(perilla, lemon balm, tarragon or verbena)
¼ cup (60 mL) toasted macadamia nuts
2 tbsp (30 mL) aged balsamic vinegar or vincotto
1. In a small bowl, toss the berries with liqueur (if using), lemon rind, salt and pepper; let marinate 5 minutes.
2. Spread the mascarpone cheese on one slice of the bread. Top with basil leaves to cover, then with strawberries. Top with remaining slice of bread.
3. In a small skillet, heat half of the butter on medium heat. When the butter is melted and starting to brown, add the sandwich. Cook, 2 minutes, turn over and add remaining butter. Cook 2 minutes or until golden brown. Slice in half. Garnish with strawberries, flowers, herbs, nuts and a small dish of vinegar for dipping.
*Bread: Trim ends of unsliced bread to make approximately a 5-inch (12.5 cm) square. Slice crosswise into ¾-inch (2 cm) thick slices
Cooking Tips: You could also use Canadian Brie, Fior di Latte or cream cheese. This sandwich would pair perfectly with strawberry flavoured Canadian Fruli beer or your favourite sparkling wine.
This is a grilled cheese that does not require heating through to melt the cheese. The cool buttery mascarpone and marinated berries are a wonderful contrast to the warm toasted brioche. This sandwich makes for a great summer brunch item or just a sweet garden harvest treat.