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Snack

Roasted Peach and Gouda Grilled Cheese

Roasted Peach and Gouda Grilled Cheese

This recipe comes to us from Lee of Fit Foodie Finds

Ingredients:

For the Peaches

  • 2 large peaches, thinly sliced
  • ½ large purple onion, thinly sliced
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • salt, to taste
  • 1 tablespoon oregano

For the Sandwich

  • 6 pieces Dave's Killer Bread Thin Sliced 21 Whole Grains and Seeds
  • ¼ pound gouda cheese, grated
  • 1 tablespoon aged balsamic vinegar

Directions:

For the Peaches

  • First preheat your oven to 425ºF and spray a baking sheet with coconut oil cooking spray.
  • Next, prep peaches by pitting and thinly slicing. Then, thinly slice onion. Lay out evenly on the baking sheet and drizzle with olive oil and honey. Season with a pinch of salt and chopped oregano.
  • Roast at 425ºF for 20 about minutes or until the peaches start to turn golden brown.

For the Sandwich

  • Set oven to high broil.
  • Next, toast 6 pieces of of Dave's Killer Bread Thin Sliced 21 Whole Grains and Seeds in your toaster.
  • Once toasted top 3 of the slices with the roasted peaches and a handful of grated gouda cheese.
  • Broil sandwiches for 1 minute on high to melt cheese (watch closely!). Then, drizzle with aged balsamic vinegar and top with the 3 remaining pieces of toasted bread. 

 

Recipe makes 3 sandwiches

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Sonoma PB & J.jpeg

The PB&J:

The bread is Dave's Killer Bread (LOVE YOUR BREADS), the PB is Maranatha "Hint of Sea Salt", and the Jam I made from our very old Santa Rosa Plum Tree here at our old Winery/Farm called Annadel Estate Winery here in Sonoma Valley, California. We've been restoring this old Farm for years, including the old stone-fruit Orchard. But these plums come from the east corner of our stone Winery ruins circa 1886.

The Jam:

Ingredients:

  • natural Pectin (no Sure-Jel)
  • roughly 4 lbs of rough chopped plums (no pits)
  • 3 cups white sugar
  • juice from a lemon or two

Instructions:

I let the plums macerate for a about 2-3 hours before turning out into a deep Copper-core pan to reduce, congeal (about 6-7 minutes) and firm set (8 minutes later.) I pour into cute mason jars before processing in boiling water bath for 3-5 minutes. My 2 little kids (she's 4 and he's 2) help me quarter the Plums in the begin in with butter knives.
 

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