One of my absolute favorite things is leftover party food. There's rarely a party I throw without a cheese plate, so when I have leftover party cheese, this is what I make. It's crunchy and satisfying with a mélange of exotic cheese flavors.
And who doesn’t like tomato soup with their grilled cheese? Take a few extra minutes to mature this childhood classic - it will be well worth your time. This is a delicious and modern version of tomato soup that will take you back to the carefree days of crayons and rosy cheeks and imagination.
2-3 types of cheese
2 slices of Pumpernickel or Marble Rye bread
Butter the outer sides of two slices of bread. On the inside, smear a thin layer of mustard. Place a generous amount of leftover cheese on top of the mustard with a few parsley leaves. Top the with another slice of bread.
Warm a non-stick skillet over medium heat and place the sandwich in the skillet. Cook until the underside of the sandwich is golden brown and crunchy. Flip the sandwich and allow it to crisp.
Tomato Basil Soup
3 garlic cloves
1 can tomatoes and juice
3 T. basil, julienned
2 cans tomato soup
2 cans milk
Sour Cream, plus 1 T. milk to thin
In a large saucepan, sauté onion and garlic in 1 T olive oil until soft, but not browned. Add tomatoes with juice and 2 tablespoons of the basil and stir to combine. Bring the vegetables to a simmer and add the tomato soup and milk. Bring to a simmer and then set heat to low. Ladle soup into bowls and garnish with a swirl of sour cream and julienned basil.