Growing up cold winter days were all about tomato soup and a toasted cheese sandwich. Not grilled. Toasted in the toaster oven, with a schmear or mayo on the toast. Thank you Linda G for giving me that particular quirk. In my almost thirty years I have not really deviated from my childhood favorite, until last week. Last week I entered foodie heaven.
First I have to tell y’all about my new favorite indulgence: Nocciolata. Organically farmed hazelnuts, milk and cocoa: flavor party in your mouth, best thing EVER! Basically what I’m saying here is: move over Nutella, hello Nocciolata! The first time I tasted this lovely concoction I simply ate it off a spoon (what, like you’ve never done it?) and my first thought was: it’s really sweet … perfectly, delicately sweet.
The possibilities of how to use this chocolate-hazelnutty delight began to swim in my brain. Of course there’s my favorite way: on toast. But, that (no matter how yummy) is not really a recipe. But what if I added something else to the toast? What if I made GRILLED CHEESE! Say, what? And: I KNOW!
Hold onto your hats lemonettes: how does a grilled brie and Nocciolata sammie on pretzel bread sound. PSA: don’t drool into your keyboard, you could damage something.
Grown up grilled cheese at its finest. Sweet. Gooey. Crispy. Delicate. Delish.
Grilled Brie and Nocciolata Sammie
Ingredients:
Directions:
Heat half of the butter in a nonstick skillet. Once butter is melted, place bread into skillet and cook till brown.
Remove bread from skillet and place on work surface toasted side up. Heat remaining butter in skillet. One one piece of toast, lay thinly sliced brie (overlapping slightly), on the other slice of toast slather with Nocciolata (put more on there than you think you might want – trust me).
Smash sandwich together and place back into skillet, browning each side while pressing down with a spatula.
Remove from skillet, slice in half and serve with some crunch salty chips.
Enjoy!
By Carin Thumm
