Open-Faced Apricot Grilled Cheese

The addition of beer, wine, spirits, herbs and spices gives Larder & Cupboard jams – available at St. Louis-area farmers’ markets and specialty retailers as well as online – their unique flavor profiles. This open-faced grilled cheese gets its edge from the apricot-lemon-thyme jam, which won a 2018 Good Food Award in the preserves category.

Open-Faced Apricot Grilled Cheese

Serves | 2 |

  • 3 Tbsp butter
  • 2 thick slices sourdough
  • ¼ cup blue cheese
  • ½ cup aged Cheddar
  • 3 Tbsp Larder & Cupboard apricot-lemon-thyme jam
  • 8 thin strips speck
  • 2 sprigs fresh thyme, for garnish

| Preparation | Heat oven to 350ºF. In a skillet, melt butter; add bread and let cook until toasted on bottom. Flip bread and evenly distribute cheeses on top. Once the other side of the bread has toasted, place in oven, directly on rack; cook until cheeses have melted, 5 to 7 minutes. Remove from oven and transfer to plates; evenly distribute jam and speck on top. Garnish with thyme and serve immediately.

Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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