Serves 2:
Kerry Gold Irish Dubliner Cheese (costco) 8 slices
1 loaf fresh italian or rustic italian bread, sliced a bit thicker
Olive oil
Smoked sea salt
Sundried tomato pesto
Soup:
8 Plum tomatoes
1 whole garlic bulb, top cut off
Fresh basil, 7-8 leaves
Salt to taste
Pepper to taste
⅓ cup heavy cream
⅓ cup parmesan cheese (reserve some for topping)
Directions:
Cut the tomatoes in ½ long wise after coring them. Add tomatoes, basil and the garlic bulb to a casserole dish and add a healthy amount of olive oil to cover the bottom a bit. Place in the broiler for about 10-15 minutes or until the tomatoes soften and turn brown.
Remove and when cooler, squeeze the garlic from the bulb into the casserole dish. Set aside…
Spray the bread with some olive oil and sprinkle with some smoked sea salt, spread some tomato pesto and add the cheese slices. Place in a hot skillet and let slowly brown and both sides.
While cooking the sandwiches, toss everything and the cream into a blender and blend till smooth, but a bit chunky! Add salt and pepper to taste and top with parmesan before serving.
If the cheese isn’t quite melted, depending on the bread, just toss in the microwave for 30 seconds to melt the cheese and that’s it!
Enjoy!!