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6 min read

Sun Dried Tomato Pesto Grilled Cheese

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Sun Dried Tomato Pesto Grilled Cheese


Pair with: Cline Family Cellars Big Break Grenache

20 servings

  • Sourdough baguette (1)
  • Fresh basil (3 cups)
  • Sun dried tomatoes (1 cup)
  • Salt (to taste)
  • Pepper (to taste)
  • Olive oil (3/4 cup)
  • Parmesan (1/4 cup)
  • Daisy cheddar (2 cups)
  • Roasted Red Peppers (1 jar)
  1. Pesto: In a blender or food processor add basil, sundried toms, olive oil and blend. Taste and add salt and pepper as needed. When blended, add parm and lightly blend again.
  2. “Sandwich”: Cut baguette into 1 inch thick rounds. Layer on the pesto, cheese and roasted red pepper. Place in oven, uncovered, for 15 to 20 minutes at 350 until cheese in melted and bread is crunchy/toasted.