This sweet take on the grilled cheese features Pickle Creek Lavender Infused Balsamic Vinegar and Blood Orange Thyme Olive Oil in grilled cheese that could sub in for dessert!
Print Recipe
Lavender Blueberry Grilled Cheese
Ingredients
- 1 c fresh blueberries
- 2 Tbsp Pickle Creek Lavender Infused Balsamic Vinegar
- 2 Tbsp sugar
- Salt & black pepper
- 1/2 c mascarpone cheese
- 2-3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 4 slices sourdough bread
Ingredients
- 1 c fresh blueberries
- 2 Tbsp Pickle Creek Lavender Infused Balsamic Vinegar
- 2 Tbsp sugar
- Salt & black pepper
- 1/2 c mascarpone cheese
- 2-3 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 4 slices sourdough bread
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Instructions
Use a fork to stir together blueberries, sugar, a pinch of salt and black pepper, and Lavender Balsamic. Mash the blueberries a bit as you stir. Set aside for 30 minutes or so to let the berries juice.
Heat a large skillet over medium heat. Add Blood Orange Thyme Olive Oil to coat the bottom of the skillet. Fold in the blueberries with the mascarpone. Spread the mixture on 2 slices of bread and place the bread in the skillet.
Cook until golden brown, 3-4 min. Top each sandwich with bread and flip. Cook another 3-4 min until bottom bread is golden brown and cheese is warm. Enjoy!
