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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As part of their mission to support and uplift local farms, they help us find farms, farm shares, farmers’ markets, and retailers who carry local farm products in our area. Visit farmtotablepa for more information.
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