Sweet Summer Night

Name: Sweet Summer Night
Yield: 1 Servings
Ingredients: 1/2 cup (125 mL) local strawberries thinly sliced; splash of raspberry liqueur (optional); pinch of lemon rind grated; pinch each salt and freshly ground black pepper; 1/3 cup (80 mL) Canadian Mascarpone; 2 (2 cm) 3/4 inch thick slices of brioche bread; 4 large basil leaves; 1 tbsp (15 mL) unsalted butter divided; Garnishes; strawberries; edible flowers (daisy; lavender; day lily; hyssop or nasturtium) and fine herbs (perilla; lemon balm; tarragon or verbena); 1/4 cup (60 mL) macadamia nuts toasted; 2 tbsp (30 mL) aged balsamic vinegar or vincotto

Chef Jason Bangerter from Toronto, Ontario, created a sweet grilled cheese: Sweet Summer Night. The texture of pan-fried brioche is crispy on the outside and buttery in the inside: it is an instant brunch winner!

Prep: 15 min
Cooking: 4 min

Yields 1 Servings

Ingredients

1/2 cup (125 mL) local strawberries thinly sliced
splash of raspberry liqueur (optional)
pinch of lemon rind grated
pinch each salt and freshly ground black pepper
1/3 cup (80 mL) Canadian Mascarpone
2 (2 cm) 3/4 inch thick slices of brioche bread
4 large basil leaves
1 tbsp (15 mL) unsalted butter divided
Garnishes
strawberries
edible flowers (daisy, lavender, day lily, hyssop or nasturtium) and fine herbs (perilla, lemon balm, tarragon or verbena)
1/4 cup (60 mL) macadamia nuts toasted
2 tbsp (30 mL) aged balsamic vinegar or vincotto

READY FOR REWARDS?

Preparation

In a small bowl, toss berries with liqueur (if using), lemon rind, salt and pepper; let marinate 5 minutes.

Spread Mascarpone on one slice of bread. Top with basil leaves to cover, then with strawberries. Top with remaining slice of bread.

In a small skillet, heat half of the butter on medium heat. When the butter is melted and starting to brown, add the sandwich. Cook 2 minutes, turn over and add remaining butter. Cook 2 minutes or until golden brown. Slice in half. Garnish with strawberries, flowers, herbs, nuts and a small dish of vinegar for dipping.