A showstopper of an appetizer (or dessert!) that showcases the unique qualities of grilling cheese.
- Prep: 20 min
- Cooking: 20 min
- 1/4 cup (60 mL) unsalted shelled pistachios
- 3 tbsp (45 mL) sugar divided
- 1/2 cup (125 mL) frozen cranberries
- 1/2 cup (125 mL) cranberry juice
- 8 oz (250 g) Canadian grilling cheese
In a small skillet, toast pistachios on medium heat with 2 tbsp (30 mL) sugar. Cook until sugar becomes golden brown and sticks to pistachios.
Transfer to a parchment-lined plate. Once pistachios have cooled, coarsely chop.
In a small saucepan, mix cranberries, cranberry juice and remaining sugar. Bring to a boil, cover and cook for 5 minutes or until cranberries are tender. Using an upright or hand blender, purée mixture until smooth.
Heat a non-stick skillet on medium heat. Grill cheeses for 3–4 minutes on each side. You can also place cheeses on a parchment-lined baking sheet and grill in the oven, preheated to 450°F (230°C), for 4–5 minutes on each side. Serve hot on top of cranberry coulis, garnished with crispy pistachios.
Note: the cheese featured in the image of the recipe is Le Paillasson de l'isle d'Orléans. Please note that this cheese is only available for purchase in Quebec.
Cheese alternative: Canadian Halloumi.
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Top 5 Nutrients
|Calcium:||17 % / 183 mg|
|Vitamin B12:||26 %|
|Vitamin D:||17 %|