Strawberry Mascarpone Dessert Grilled Cheese
Guess what everyone? April is National Grilled Cheese month! To celebrate, Cathy and I will showcase our very favorite grilled cheese sandwiches for you this week. After a very tiring week of traveling to Dallas and Phoenix for work, all I wanted this past weekend was a perfect lazy Sunday. A lazy Sunday for me means sleeping in and lounging in bed with a little tv or a good book, and making some great brunch (followed by a long run to the beach in the afternoon once I overcome the laziness!). This Sunday couldn’t have been more perfect. It was a beautiful 75 degrees outside here in Los Angeles, and I found myself so utterly content with life.
What made my late morning even better was this decadent, sweet grilled cheese sandwich made with challah bread, fresh organic strawberries and mascarpone cheese. It’s even better than French toast, I swear! Challah bread does wonders soaking up the freshly made strawberry preserves and mascarpone, into a gooey, soft goodness with every bite. This is definitely not your average grilled cheese, but it is nonetheless heavenly!
Strawberry Mascarpone Dessert Grilled Cheese (Adapted from Bakeaholic Mama)
4 Slices Fresh Challah Bread
1 Pint Strawberries
2 Tsp Balsamic Vinegar
1/4 Cup plus 1 Tbsp Powdered Sugar
1/4 Cup Regular Sugar
1/2 Cup Mascarpone Cheese
1 Tsp Vanilla Extract
2 Tbsp Butter, unsalted and softened
Slice 4 of the strawberries into thin slices and set aside. Coarsely chop the remaining strawberries and place in a small saucepan with the balsamic vinegar and regular sugar. Bring to boil and then simmer on medium heat, stirring frequently until strawberries have turned into a jam-like consistency and the berries begin to break down. Remove from heat and set aside.
In a medium bowl, mix the mascarpone cheese with 1/4 cup powdered sugar and vanilla extract.
Assembly: Butter one side of each slice of bread. On the non-buttered side of two bread slices, generously spread a layer of mascarpone cheese. Layer fresh strawberry slices on top of the mascarpone spread. On the non-buttered side of the other two bread slices, generously spread the strawberry compote once it has cool. Sandwich the two sides together, and grill on a pan until slightly browned on each side. Sift powdered sugar on top and enjoy!