Date, Walnut & Gorgonzola Grilled Cheese

Date, Walnut & Gorgonzola Grilled Cheese might be just the main course you are searching for. For $2.96 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 1. Watching your figure? This lacto ovo vegetarian recipe has 775 calories, 22g of protein, and 33g of fat per serving. This recipe is liked by 76 foodies and cooks. It will be a hit at your The Fourth Of July event. Head to the store and pick up baby spinach leaves, sourdough bread, onion, and a few other things to make it today. It is brought to you by Baked In. From preparation to the plate, this recipe takes around 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is excellent. If you like this recipe, take a look at these similar recipes: Prosciutto, Date & Caramelized Onion Flatbread Pizza with Gorgonzola Cheese, Grilled Chicken Pasta With Gorgonzola Walnut Cream Sauce, and Peach, Blueberry, Gorgonzolan and Toasted Walnut Grilled Pizza Salad.

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 5 minutes

 

Ingredients:

1 handful baby spinach leaves, chopped

2 tsp balsamic vinegar

4 dates, pitted and chopped

A few thin slices of red onion

2 slices sourdough bread

1 Tbsp unsalted butter

¼ cup chopped walnuts

Equipment:

grill pan

frying pan

spatula

Cooking instruction summary:

Butter one side of each slice of bread and place buttered side down on a plate.Begin heating a grill pan or skillet over medium heat.Brush each slice of bread with balsamic vinegar. Layer onion, spinach leaves, gorgonzola, dates, and walnuts on one slice of bread and place the other slice atop it, balsamic side in, buttered side up. Place in heated skillet and cook, using a spatula to press down on the top slice, until the bottom slice is browned and cheese is melting, 3-4 minutes. Flip and cook another two minutes, until browned and hot. Serve immediately.

 

Step by step:


1. Butter one side of each slice of bread and place buttered side down on a plate.Begin heating a grill pan or skillet over medium heat.

2. Brush each slice of bread with balsamic vinegar. Layer onion, spinach leaves, gorgonzola, dates, and walnuts on one slice of bread and place the other slice atop it, balsamic side in, buttered side up.

3. Place in heated skillet and cook, using a spatula to press down on the top slice, until the bottom slice is browned and cheese is melting, 3-4 minutes. Flip and cook another two minutes, until browned and hot.

4. Serve immediately.


Nutrition Information:

Quickview
775k Calories
21g Protein
33g Total Fat
104g Carbs
33% Health Score
Limit These
Calories
775k
39%

Fat
33g
51%

  Saturated Fat
9g
61%

Carbohydrates
104g
35%

  Sugar
25g
28%

Cholesterol
30mg
10%

Sodium
687mg
30%

Get Enough Of These
Protein
21g
43%

Vitamin K
148µg
141%

Manganese
2mg
104%

Folate
290µg
73%

Vitamin A
3177IU
64%

Selenium
37µg
54%

Vitamin B1
0.71mg
47%

Copper
0.76mg
38%

Iron
6mg
38%

Vitamin B3
7mg
35%

Fiber
8g
35%

Magnesium
123mg
31%

Phosphorus
296mg
30%

Vitamin B2
0.5mg
30%

Vitamin B6
0.44mg
22%

Potassium
720mg
21%

Zinc
2mg
16%

Vitamin C
12mg
15%

Calcium
141mg
14%

Vitamin E
1mg
9%

Vitamin B5
0.85mg
8%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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