Who doesn’t love grilled cheese and tomato soup?
These delicious gourmet appetizers are perfect for any holiday party!
Grilled Cheese Ingredients:
- Fontina cheese
- Sage leaves
- Heirloom tomatoes
Take your loaf of bread and slice into thin pieces. (Remember, these are appetizer-sized!) Cut 1/2 inch slices of cheese for each mini-sandwich.
Place cheese on bread, along with a sage leaf and a slice of heirloom tomatoes.
Butter the bread on both sides (be generous!) and then grill your sandwiches. You can use a panini press or just place in a regular frying pan and press down with a spatula.
The sandwiches should cook for 1 to 2 minutes, just until the cheese is melted.
Tomato Soup Ingredients:
- 28 oz can of crushed tomatoes
- Salt and pepper
- 3 tbsp of butter
- 2 cups of chicken broth
- 1 small onion
- 3 cloves of minced garlic
- 1 cup olive oil
- 1 bayleaf
To make your tomato soup, start by straining a can of crushed tomatoes so you get most of the juice out. Set the juice aside.
Put the tomatoes on a baking sheet and sprinkle with salt and pepper and drizzle with a little bit of olive oil. Pop in the oven for 15 minutes at 450 degrees. (This gives the tomatoes a little extra flavor.)
Combine butter, chicken broth, onion, garlic and olive oil into a pot, along with a pinch of sugar and a bayleaf. Cook on medium heat. Add the roasted tomatoes.
Let the mixture cook down for about 15 minutes. Then add the leftover juice that was strained from your tomatoes. Let simmer to release the flavors.
Remove the bayleaf and pour the soup into a blender. Blend until completely smooth.
To serve, pour your soup into shot glasses, small cups or mini-mason jars. Place a grilled cheese sandwich on top and serve!
Want to see Jessie take you through this recipe step by step? Check out the video below: