Brynja's Grain Free Kitchen

A grill cheese sandwich stuffed with muenster and apple butter on a buttery, rosemary bread. Served with a lovely and fresh home made, creamy, roasted tomato soup. Foot stomping tasty!

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Rosemary Baby Grilled Cheese:

1 lb sliced Muenster cheese

2 loaves gluten-free bread of your choice (I bake my own bread with rice and coconut flours)

1 1/2 cups of apple butter*

2 sprigs of fresh rosemary, finely chopped

1 stick of butter

Lay out all of your slices of bread and spread the apple butter on every single one. Top half of them with 2-3 slices of cheese depending on how thick the deli sliced it. close all sandwiches and spread butter on the top of all of them. Sprinkle lightly with half of the chopped rosemary. Heat a small frying pan to about medium heat ( I have a gas stove so make adjustments if you must). Don't get the heat really high nor low. Place one sandwich butter side down in the pan. While it is cooking, CAREFULLY, butter the other side and sprinkle with rosemary. By the time you are done, it should be time to flip the sandwich to brown the other side. Cook them all one by one to desired brownness. These reheat quickly in the microwave and I usually wait until I am all dont cooking them before slicing in half. Makes about 8 sandwiches.

Apple butter* If you cannot find apple butter without HFCS (high fructose corn syrup) you can make your own. Peel and chop 8 of any kind of apples into a crockpot. Sprinkle on a bit of cinnamon and I like to add just a splash of lemon juice. Set on low over night. When you wake, BAM! there is apple butter. Use sugar at will to make it slightly sweet IF you must.

Roasted Tomato Soup:

2 pints of cherry tomatoes

2 (32 oz) cans of San Marzano* tomato puree

1 onion Pureed

6 cloves of garlic Pureed

EVOO

Salt

Pepper

Oregano

Fresh basil

Balsamic vinegar

Parmesan cheese (not the fake kraft stuff!)

1/2 of Heavy cream

Set oven to 350F. Wash tomatoes then lay them on a baking tray. Sprinkle salt and pepper over them ( I use kosher salt and fresh ground pepper and YES it makes a difference but if you dont have it.. its alright!) Drizzle over the EVOO and just a small splash of Balsamic vinegar. Toss well with your hands then shove it in the oven. Bake for about 20 minutes or until the cherry tomatoes are slightly split open (they dont ALL have to be but you get the idea). Remove from oven and set aside. While tomatoes are baking get out a big pot and add a little EVOO to the bottom and put it on low. Chop up the onion and garlic into large chunks and toss them in the food processor. Scrape it out into the pot and turn the heat up to medium high. Cook for about 8 minutes. Add the two cans of tomato puree plus one can of water. season with Salt, Pepper, and a small palmful of oregano. As you put the oregano in, crush it between your palms and rub so it falls into the pot in almost a powder. Grate in about 1/2 cup of parmesan directly into the pot and stir in. Wash your messy hands! Drop in a whole sprig of fresh basil and stir well. Bring to a simmer on low heat. Scrape in the baked cherry tomatoes and all the juice from the baking pan. Add the cream ( You dont HAVE to if youre LI). Serve hot with Grilled cheese!

NOTE : when you use quality ingredients it makes a huge difference. I pay more for the San Marzano Tomatoes. Worth it as there is no meat in this meal. Make sure your can does not say San Marzano "STYLE" that is just a way to get you to pay more for regular tomatoes! If your budget cannot afford it though, by all means, use the store brand.