Recipe: Belaire grilled cheese with blackberry-jalapeno compote

We’re always thinking of new ways to combine cheese and fruit — it’s a perfect combo to fill out a bento box, an appetizer spread, a midnight snacking session. But the fruit-cheese pairing can be leveraged for mealtime, too. This quick, tasty grilled cheese comes together quickly, so it’s great for weeknights. We settled on our Belaire cheese because its rich, creamy texture and flavor offset the sweet-spicy blend of the compote. Be sure to use an artisan bread, and you’ll create a sandwich to remember!

Belaire Grilled Cheese with Blackberry Jalapeno compote

Ingredients:

I wedge of Hoards Dairymen Belaire cheese cut into 8 slices

2 tbsp butter for sauce

4 tbsp butter for bread slices

8 small slices of good bread (like a farmers’ rye or sourdough)

1 container blackberries

2 sliced jalapenos seeds removed (if you want to go full throttle, keep the seeds)

1tsp sugar

How to make it:

For the compote:

In a small saucepan melt the butter, then add sugar, blackberries and jalapenos. Slightly crush

blackberries to release juice. Add up to 2 TBS of water depending on the juiciness of the berries. Heat

until thick and bubbly. Set aside.

For the grilled cheese:

1.) Use a very large or two smaller pans to make all 4 sandwiches at the same time.

2.) Butter all 8 slices of bread and brown on one side.

3.) Flip 4 bread slices over and top with Hoards Dairymen Belaire cheese slices. Low and slow is the way to go. When the cheese starts to soften add the berry mixture on top of the cheese.

4.) Top with the remaining bread slices, browned side down and carefully flip the sandwiches over.

5.) Brown for another 2 to 3 minutes until the cheese is completely melted.