Cheese Crisp with home grown tomatoes!!!
Once upon a time, I was making a toasted cheese sandwich on our George Foreman grill. I laid down the bread and cheese and closed the lid, soon realizing I had forgotten to add the top slice of bread. Yikes, thought I! I will never get off the burned cheese directly in contact with the lid. "Freak not, lest ye be freaked!" (JMM original) The grill is non-stick coated, for true!
With the love of cheese always in my mental meal plan, I remembered we had dined at a fancy restaurant many years ago. They served some sort of cheesy rounds sprinkled with black pepper. They were crunchy, too. I have always wanted to recreate them. Bravely, I sprinkled a very thin layer of shredded sharp cheese on the ungreased Georgie grill. You may also lay down two cheddar pre-sliced squares. Pluging it in, I closed the lid, waiting 30 seconds. I peeked. The melted cheese needed a bit more heat to turn it golden brown. Adding another 20 seconds or so, I unplugged the grill, opened the lid, sprinkled on a dash of garlic powder and black pepper and waited for my creation to cool. Just like the lid, the cheese crisp lifted easily and I placed it on a sterile white plate for pure clean contrast.
Now, the edges were crispy and so was the center, as desired. Sometimes, if the sprinkled cheese is a bit thicker in the middle, the center may be a bit rubbery. So matter, the taste is grand. Give it a try.
Disclaimer: My cheese did not stick on my grill. I hope yours won't either. 🤞
Enjoy! - jmm
melting cheese on the non-stick grill
(That is not black pepper.
The tiny bubbles from the melted cheese popped.)
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