Great ingredients make great food. It follows, of course, that we started off this grilled cheese with fantastic bread from Mediterra Bakehouse. In search of cheese, we chose Goat Rodeo, a local farm and cheesemonger working with a herd of 100 Alpine and Nubian goats. We chose Wild Rosemary, a mixed-milk cheese whose exterior is finished with rosemary and extra-virgin olive oil. Just a quick toast-up under the broiler and a slather of artichoke pesto and we bit into a little bit of heaven.

Try these other recipes from Anna Franklin:

• Citrus Salmon Carpaccio with Green Goddess Sauce
• Crab Pasta with Lemon & Dill White Wine Sauce
• Halibut & Asparagus in Papillote with Olive & Herb Relish
• Spring Lamb Chops with Mint Chimichurri, Potato Leek Purée & Smoky Roasted Radishes
• Strawberry Salad with Rhubarb Balsamic Vinaigrette

Recipes and Styling by Anna Franklin
Photography by Dave Bryce

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