Celebrating Grilled Cheese month with Roasted Tomato and Goat Cheese

Happy Monday, readers!

If you’re a big food blog reader or a big cheese lover or a big month celebrator (?) you’ll know that April is Grilled Cheese Month.  (It’s also, for your information, salad month and salsa month).

If you’re into celebrating the latter, maybe you should try these recipes:

Pulled Pork Nachos with Goat Cheese and Apple Salsa

Superbowl Sunday Salsa

Kale Salad

With no further ado:  I chose to celebrate Grilled Cheese Month with some homemade whole wheat bread, some roasted tomatoes, and some goat cheese.  I slapped a little mayo on these babies for tanginess, and grilled ’em up.

Grilled cheese just belongs with tomato soup, yes?

Grilled cheese just belongs with tomato soup, yes?

To roast the tomatoes, you cut a whole bunch of tomatoes into 1-1.5cm thick slabs and arrange them on a baking sheet.  Pour a few glugs of olive oil and a dusting of sea salt and black pepper on them….like this:



And roast them at 200F for 4-6 hours (yeah, no kidding!) until they look like this:



FYI:  you have now effectively turned regular old tomatoes into candy.  These taste sooooo good.  The trick is to make a whole bunch and eat them all week on toast with a crumble of feta, or tossed into your pasta or your salad for an extra kick…the possibilities are unlimited!


What is YOUR favourite type of grilled cheese sandwich?  What do you eat it with?