Description
This Vegan Blackberry Pesto Grilled Cheese features layers of vegan mozzarella cheese, smashed blackberries and a homemade basil mint pesto stuffed between two pieces of grilled gluten-free, vegan bread for the perfect upgraded grilled cheese sandwich!
Ingredients
Units
Scale
- Gluten-free, Vegan Bread from Little Northern Bakehouse
- Vegan Mozzarella Cheese
Pesto
- 1/4 cup pine nuts
- 1/4 cup avocado/olive oil
- 3 tablespoons vegan parmesan cheese
- 1 tablespoon lemon juice
- 1 cup packed basil leaves
- 1 tablespoon packed mint leaves
- salt to taste
Smashed Blackberries
- 6 ounces blackberries, smashed
- 1 teaspoon maple syrup
- pinch salt
Instructions
- First, make the pesto. Blend all pesto ingredients together in your food processor/blender and set aside.
- Heat the skillet over medium heat.
- Next, place the washed blackberries, maple syrup, and salt into a bowl and smash them with a potato masher or fork.
- Place the vegan mozzarella cheese on a greased/oiled skillet to allow it to slightly melt.
- Butter 1 side of the bread then place onto the skillet, on top of the cheese. Allow the cheese to melt for another couple of minutes and then using a spatula, scoop under the melted cheese and flip the cheese and bread over to grill the bread.
- Add a spoonful of pesto on top of the cheese and then add a spoonful of smashed blackberries on top of the pesto. Top with another slice of bread with the outside of the bread buttered.
- When the underside of each sandwich is golden brown, gently flip the sandwich and grill the other side until golden. Enjoy immediately.
Notes
**Recipe developed for Little Northern Bakehouse
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Lunch & Dinner
- Cuisine: American