Recipe: The Crow's Nest's Grilled Cheese

Let’s face it: We could all use a little more fruits and veggies in our diets. But there’s just something in our DNA that leads our brains to choose the fatty and filling over the clean and crisp. The good folks over at The Crow’s Nest are proving that bringing produce into the kitchen can be as easy as infusing the flavors of the season into one of life’s guiltiest pleasures. Here, fall apples are simmered in sugar and fresh herbs until soft and spreadable. Two slices of bread, a whole lotta cheese, a wee bit o’ honey and a hot pan later, and you’ve got a grilled cheese that’s salty, sweet and a helluva way to welcome cooler temperatures.

Grilled Cheese
Courtesy of The Crow’s Nest
1 serving

6 Granny Smith apples, peeled, cored and chopped
¼ cup sugar
1 tsp. rosemary
¼ cup water
2 slices Pugliese bread
2 slices cheddar
¼ cup shredded smoked mozzarella
Honey to taste

• First, make the apple-rosemary compote: Combine the apples, sugar, rosemary and water in a medium saucepan and stir to combine. Set over medium heat, stirring frequently until the apples begin to fall apart. Remove from heat and transfer to a bowl. Cover and refrigerate for 2 to 3 hours, or until the compote reaches a soft, chunky consistency.

• Once the compote is ready, assemble the sandwich: Place both cheeses on 1 slice of bread and smear the compote on the other slice. Drizzle honey over the compote.

• Combine the slices so that the cheese- and compote-covered sides are facing one another.

• Place the sandwich in a dry skillet over medium heat. Once the underside is nicely browned, flip and grill the other side until it is browned and the cheese has melted.

• Serve immediately.