Ground Cherry & Plum Chutney Grilled Cheese

I mentioned in my last post that we picked up our CSA late this week, so now we're playing catch up on eating everything from our box. Since I was able to accompany Dave to the pick-up we added some ground cherries to our order from our farmer's Farmer's Market display. I thought these were so fun when we originally received them in our CSA share and I wanted another opportunity to use ground cherries. Since we had already made a salad, Dave wanted to find something different for these ground cherries.

Dave picked up asiago bagels in place of bread because he thought it would add another layer of flavor and help with the presentation. The sweet and sour chutney on this grilled cheese was a nice addition to an otherwise savory sandwich. Dave thought the finished grilled cheese had balanced flavor. It was a great Sunday lunch.

We received:
-Mixed greens
-Two heads of lettuce
-One head of red leaf lettuce
-Two eggplants
-Wax beans
-Breakfast radishes
-Rainbow chard
-One bell pepper

Slightly adapted from Food 52.

-1 medium shallot, minced
-1 garlic clove, minced
-1/2 tablespoon fresh ginger, minced
-1/8 teaspoon ground cinnamon
-1/8 teaspoon salt
-1 tablespoon honey
-1 tablespoon apple cider vinegar
-1/8 cup water
-1/4  cup husked ground cherries, halved
-1 medium plum, pitted, peeled and coarsely chopped
-2 asiago cheese bagels
-1/2 cup shredded gouda cheese
-Handful of hearty greens (we used radish greens from our CSA), chopped

In a small saucepan (add a little cooking spray or oil) add the shallots, garlic and ginger. Cook for 2-3 minutes and then add the ground cinnamon and salt. Combine the seasoning into the shallots, garlic, and ginger for about 30 seconds and then add the honey, apple cider vinegar, and water. Next add the ground cherries and plums, raise the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let the chutney begin to reduce, stirring occasionally for about 25 minutes. Once the chutney has thickened remove the pan from the heat and scoop the chutney into a small bowl, set aside.

Heat a large skillet over medium heat and place one piece of bagel (outside side down). Top with half of the chutney, greens, 1/4 cup of shredded Gouda, and the other half of the bagel. Cover the sandwiches with a lid to help the cheese melt. Cook for about 4-5 minutes before flipping and finish cooking the sandwich for 4-5 minutes or until the gouda has melted.


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