20--- Caprese Grilled Cheese

April is National Grilled Cheese Month. Strange, I know. But it's a good excuse to indulge a bit in a 20% food. I'm sure that grilled cheese can be health-ified. I do not think that I've been getting my full 20% of my 20s lately. Time for a jazzed-up grilled cheese sandwich!





Caprese Grilled Cheese

Serves 3

1 loaf French bread, ends sliced off and remainder cut into 3 sections

1 1/4 cups part-skim ricotta cheese

1 cup shredded mozzarella cheese

2/3 cup roma tomato, seeded and chopped

3 Tbsp balsamic vinegar

1/4 cup fresh sweet basil leaves, chopped

1 tsp garlic powder


Combine chopped tomatoes, basil, and balsamic vinegar in a small bowl and place in refrigerator. Allow to marinate 1-2 hours.


Place oven on high broil. Combine ricotta cheese and mozzarella cheese in a medium bowl. Stir in tomato mixture and garlic powder. Slice French bread thirds in half. Onto each half spread 1/2 cup cheese mixture. Place bread slices onto baking sheet. Place baking tray in oven on a middle rack (not too close to broiler). Watch closely and bake for ~5 minutes, until cheese mixture melts and edges of bread lightly brown.


Remove from oven and place two halves together to form a sandwich. Serve with a side of tomato basil soup (optional) for dipping.