Delaney and Shelby

Tomato Soup with Truffle Grilled Cheese

Place tomatoes, red pepper, onion, garlic, fresh basil leaves (we used about 10), and a few sprigs of thyme in a baking dish and drizzle with olive oil. Sprinkle with 1 tbsp of oregano, red pepper flakes, and salt and pepper to taste. Massage spices into the vegetables until evenly coated. Cover with foil and place in the oven.  

Cook in the oven for about 45 minutes or until vegetables are soft and will blend easily.

Remove vegetables from the oven and let cool. Squeeze garlic cloves out of the casing and add all of the vegetables to a blender. Blend until smooth.

Pour blended vegetables into a large sauce pot and turn the burner to medium heat.

Add in stock, heavy cream, tomato paste, balsamic glaze, sugar, 1 tbsp oregano, cayenne, and salt and pepper. Cover with a lid and let simmer on low for 15-25 minutes, stirring occasionally (this helps the flavors marry). Taste and adjust seasoning as needed. 

Serve hot. Garnish with heavy cream, olive oil, parmesan, and chopped basil. Enjoy!

In a bowl, combine cream cheese, goat cheese, gouda, sharp cheddar, parsley, truffle oil, and truffle salt.

Divide cheese mixture into thirds and scoop onto slices of bread. 

Pair two slices together to make a sandwich and spread a thin layer of mayonnaise on the outside of each slice. 

Fry sandwiches in a pan until each side is golden brown and the cheese is melted. Enjoy!

Rip crusty bread into small pieces. Drizzle with olive oil and place in the oven for 5-7 minutes