••••MINI SAVORY JAM GRILLED CHEESE!!
INGREDIENTS
Tomato Rosemary Onion Jam
2 tablespoons
Land O Lakes® Butter
1 medium (1 cup)
white onion, chopped
13 cup
firmly packed brown sugar
1 (14.5-ounce) can
petite diced tomatoes, drained
1 teaspoon
chopped fresh rosemary*
Bacon Balsamic Onion Jam
3 slices
thick-cut bacon**, chopped
2 medium (2 cups)
red onions, chopped
23 cup
water
23 cup
balsamic vinegar
12 cup
firmly packed brown sugar
1 teaspoon
Dijon-style mustard
Apricot Onion Jam
2 tablespoons
Land O Lakes® Butter
1 large (1 12 cups)
yellow onion, chopped
12 cup
chopped dried apricots
14 cup
firmly packed brown sugar
14 cup
honey
14 teaspoon
salt
Grilled Cheese
2 (1-pound) packages
sliced cocktail bread
14 cup
Land O Lakes® Butter, softened
6 (34-ounce) slices
Land O Lakes® 4 Cheese Italian Blend, quartered
6 (34-ounce) slices
Land O Lakes® Sharp Cheddar American Blend, quartered6 (34-ounce) slices
Land O Lakes® Deli American, quartered
*Substitute 14 teaspoon dried rosemary.
**Substitute 5 slices regular bacon.
**Substitute 5 slices regular bacon.
DIRECTIONS
- Prepare jam as directed:
Tomato Rosemary Onion Jam: Melt 2 tablespoons butter in 2-quart saucepan over medium heat; add 1 cup onions. Cook 3-5 minutes or until slightly softened; add 1/3 cup brown sugar, tomatoes and rosemary. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Stir in remaining rosemary.
Bacon Balsamic Onion Jam: Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add 2 cups onions. Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients. Cook, stirring occasionally, until mixture just comes to a boil. Continue cooking 35-40 minutes until almost all liquid is evaporated.
Apricot Onion Jam: Melt 2 tablespoons butter in 2-quart saucepan over medium heat; add 1 1/2 cups onions. Cook 3-5 minutes or until slightly softened; add apricots, 1/4 cup brown sugar, honey and salt. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. - Heat oven to 400ยบF. Line baking sheet with aluminum foil; set aside.
- Spread 1 side of each bread slice with 1/4 teaspoon butter. Place half of bread slices onto prepared baking sheet, buttered-side down. Top each with 2 quarters cheese, 2 teaspoons desired jam and 1 slice bread, buttered-side up.
- Bake, turning once, 12-14 minutes or until cheese is melted and bread begins to crisp around edges. Serve immediately.
RECIPE TIPS
- For the perfect jam compliments to Land O Lakes® Cheese:
• Pair Tomato Rosemary Onion Jam with 4-Cheese Italian Blend
• Pair Balsamic Bacon Onion Jam with Sharp Cheddar American
• Pair Apricot Onion Jam with Deli American
- Leftover jam can be kept up to 2 weeks in refrigerator. Store in airtight container.
- Sliced cocktail bread comes in multiple varieties, sourdough, pumpernickel, and rye. There are about 40 usable slices in a one pound package. For this recipe, you’ll need 72 slices.
NUTRITION FACTS (1 SERVING)
Calories
150
Cholesterol
15mg
Carbohydrates
19g
Protein
5g
Fat
6g
Sodium
330mg
Dietary Fiber
2g
No comments:
Post a Comment