Vegan Blackberry Pesto Grilled Cheese

RECIPE BY HEALTHY LITTLE VITTLES

It's cheesy, it's a textural delight, with tons of different flavours - this grilled cheese is an unusual one but is a must-try. It's savoury but slightly sweet, the smashed blackberries goes well with pesto and cheese.

INGREDIENTS
    • gluten-free bread
    • vegan mozarella 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
METHOD
  1. First, make the pesto. Blend all pesto ingredients together in your food processor/blender and set aside.
  2. Heat the skillet over medium heat.
  3. Next, place the washed blackberries, maple syrup, and salt into a bowl and smash them with a potato masher or fork.
  4. Place the vegan mozzarella cheese on a greased/oiled skillet to allow it to slightly melt.
  5. 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.
  6. 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.
  7. When the underside of each sandwich is golden brown, gently flip the sandwich and grill the other side until golden. Enjoy immediately.

 

GINA FONTANA | @healthylitttlevittles | www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, vegan, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5 year old son, 3 year old daughter, and two fur babies.

 

 


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