MASTERING THE ART OF GRILLING CHEESE: CRANBERRY & PISTACHIO PAIRING
Our dietitians' favouriteGrilling cheese takes center stage in this delectable recipe. Paired with a tangy cranberry coulis and the sweet crunch of caramelized pistachios, it's a delightful balance of flavors perfect for any occasion.
- Prep: 20 min
- Cooking: 20 min
Ingredients
- 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
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Preparation
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.
Tips
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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Nutritional information
Per serving| Energy: | 144 Calories |
| Protein: | 7 g |
| Carbohydrate: | 9 g |
| Fat: | 9 g |
| Fibre: | 0.7 g |
| Sodium: | 235 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 183 mg |
| Vitamin B12: | 26 % |
| Vitamin D: | 17 % |
| Phosphorus: | 13 % |
| Selenium: | 13 % |
