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4 slices of bread
150 g havarti cheese, grated or sliced
45 ml (3 tbsp.) La belle Excuse French shallot confit with raspberry balsamic
5-6 large tomatoes, quartered
1 yellow onion, quartered
5 garlic cloves, whole
A few basil leaves
60 ml (1/4 cup) 15% mg cooking cream
La Belle Excuse Extra Virgin Olive Oil
La Belle Excuse sea salt
Preheat oven to 425°F.
Spread tomatoes, onions and garlic cloves on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Bake for 30-35 minutes.
Assemble grilled cheese with cheese and French shallot confit.
In a frying pan, over medium heat, add a spoonful of butter. Add the grilled cheese and cover. Cook for 2-3 minutes on each side.
Place tomatoes, onions and garlic cloves in a blender. Add cream and basil leaves. Mix well. Add a little broth for a thinner soup.
Serve the grilled cheese with the soup.