Slices of cheese that hold their shape are often on the menu. Especially during the barbecue season, when many people replace the meat part or the baked pieces can be found on light summer salads. But the preparation possibilities are so much more than that, which is why today we’re sharing tips on how to unleash the imagination when it comes to barbecue cheese. The first rule, however, is: don’t toaster it, because the result will be just dried sole.
In the caserole
When the cheese is cooked in a pan, use the one with a non-stick coating, so there is no need to add fat when cooking. The cheese will become crispy and golden on the outside and soft on the inside.
From the oven
Grilled cheese can also be baked in the oven, where it will be ready at 200 degrees in about 15 minutes. It will be great if we marinate it with the vegetables, add spices and cook everything together. When using ingredients that take longer than 15 minutes in the oven, simply add the cheese towards the end.
on the grill
Even grilled will be fantastic, but you have to be careful to coat it with oil beforehand so that the grill does not stick too much. We also add chopped herbs and spices to the oil to make the bites richer in flavor.
What about preparation ideas?
Cut the cheese into pieces the same size as the vegetables, e.g. zucchini, eggplant, cherry tomatoes or lightly boiled new potatoes. Marinate everything in olive oil with spices and herbs, put on wooden sticks and fry on all sides.
A very good marinade for grilled cheese prepared in this way will consist of minced garlic and a bunch of chopped parsley, lemon juice, a tablespoon of chopped capers, olive oil, salt and pepper. Pour the mixture over the vegetables and cheese, stir and let cool for about 20 minutes. Then we make skewers and cook everything together. A little marinade can be left aside to pour over the already cooked dish.
Instead of stabbing chunks of cheese and veggies onto wooden sticks, you can simply fry them all together in a skillet or in the oven, then stuff them into tortillas. First fry them in a pan and coat them with hummus, cream or sour cream with herbs. A really quick lunch for every day!
It is also an option when we are not counting calories. How do we do? Cut the grilled cheese into sticks, roll them evenly in a spicy flour enriched with pepper, garlic powder, chilli, sumac, possibly curry powder, sesame… Dip in hot oil until golden brown , they turn yellow. Serve with a refreshing yogurt spread and a side salad. Cheese can also be wrapped in beer batter.
Better with prosciutto or bacon
Carnivores will come into their own if we wrap chunks of cheese in prosciutto or bacon and only fry them afterwards. Or vice versa: the cheese is first marinated and roasted, then wrapped in charcuterie and offered on a salad, in which there will also be grilled pieces of roasted peaches or nectarines. The pieces of cheese prepared in this way, decorated with arugula, can also be part of a platter with canapes, with which you will make an impression with a little work.
In a sandwich or burger
Bombettes, slices of bread or toast can also be topped with barbecue cheese instead of meat. All together we can enhance it with toppings such as mayonnaise, ketchup, BBQ or harissa sauces and fresh, grilled vegetables. Because cheese has sweet flavors, you can play around with the addition of honey or chutney.
Cover photo: Julia Semenova / Getty Images