Juicy raspberries sandwiched between layers of Nutella and mascarpone, then toasted to grilled cheese perfection. Sweet Cheesus!
This is a scheduled post, as I’m currently travelling around Africa for ten weeks. Jealous much?!
So, in my last post I promised a brand spanking new series here on Close Encounters of the Cooking Kind. And guess what? Today I’m delivering on that promise. Today I’d like to introduce you to the Sweet Cheesus series! This series focusses on grilled cheese sandwiches, but of the sweetened variety. Instead of using strong, savoury cheeses, I’m incorporating a few different milder cheeses that perfectly compliment the sweet fruit used in the recipes. There are three parts to this series, so stay tuned over the coming weeks for the next instalments. How freaking excited are you right now? I’m falling-off-my-seat excited to share it with you.
For today’s instalment, I’m bringing together a couple of my favourites. You’ve got mascarpone (#1 fan over here!), juicy, juicy raspberries, a sprinkling of coconut and a little spread known as Nutella. If you’ve ever read my About page, you may have noticed I hate hazelnuts. It’s true, I do. Except when it comes to Nutella. Chocolate can make everything taste a little bit better!
So, that’s all the players. Now for the nitty-gritty details. There are none! This toasted sandwich is so easy to throw together. The hardest part is flipping the darn thing over in the pan. I tend to go with a little manoeuvre that involves getting the sandwich up onto the spatula, turning the frying pan upside down and hovering it over the sandwich-on-spatula, super quickly moving the sandwich-on-spatula up to touch the frying pan, then flipping the whole thing over and putting it back on the stove. It’s definitely a little bit unco, but it works. Find your method and embrace it. Then enjoy the oozy, juicy goodness of this beautiful grilled cheese sandwich.
Raspberry, Nutella & Mascarpone Toasted Sandwiches
Prep Time: 5 minutes
Cooking Time: 6 minutes
2 slices thick-cut bread of your choice (I used white, but fruit loaf tastes great as well)
2 tbsp mascarpone cheese
2 tbsp choc-hazelnut spread (such as Nutella)
2 tsp desiccated coconut (optional)
2 tbsp butter
- Spread mascarpone onto one slice of bread. On the other slice, spread Nutella. Sprinkle desiccated coconut (if using) on top of Nutella, then top with raspberries, pressing them slightly to flatten. Sandwich the two slices together. Spread half the butter onto the top of the sandwich.
- Place the sandwich, butter side down, into a small frying pan, then spread the new top side with the remaining butter. Place pan over medium-high heat and cook for 3-5 minutes, until bottom of the bread is toasted and golden. Use a spatula to carefully flip the sandwich over and cook for another 2-3 minutes until the bottom is toasted and golden. Remove from frying pan, slice and serve immediately.