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Maddy Douglass

Knitter and lawyer in San Francisco. 

Loves coffee, crafting, culture, and cheese plates.

"Say what you mean, mean what you say." 

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Fork it Over: (Non)Grilled Cheese and Tomato Soup

nongrilledcheese I don't know if you guys know this about me yet, but I love cheese. Love love love. I think if I ever spent significant time in France I would either have to become a bodybuilder (scoff) just to stay in shape from all the fromage-ing, or I'd... just not have to spent significant time there. Or buy one of those heart monitors. All of these options are awful, but the cheese would be, how you say, magnifique!

One of my favorite cheeses (plural) is Ricotta. If you put Ricotta on something, in something, or near something, I will eat it. It's pretty much a done deal. Except maybe eggplant - that's just taking things too far! So the other night I was perusing Pinterest and saw some Ricotta-on-toast recipes and thought, "Hey, I can do that! Except I'm going to make it my own with all the things I like." I tried it a couple of ways (and more Ricotta experiments are probably to come) and here's the first recipe: (non)Grilled Cheese & Tomato Soup. Get excited, and click through for more pics!

You will need:ย bread // ricotta (I used part-skim but can be any kind) // arugula // 1 egg // olive oil, cayenne, salt and pepper // 1 can tomato soup (hey I'm not made of culinary magic here!)

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First, select your bread. Pick a really good, hearty bread - you want a big enough slab to support all of the deliciousness you're going to pile on top of it. I found some whole wheat sourdough at the market (ok, it was Safeway, I cannot tell a lie!) and snapped it up.

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Mix about 1/8-1/4 teaspoons cayenne powder into about 1/2-2/3 cup ricotta, depending on how many toasts you're making. I made two large toasts and still had a bit of cheese leftover but you can spread more or less cheese. So basically...the proportions are up to you here. "To taste!" Just do it to taste!

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I only used about 1/4 because I am a spice wimp and I wanted to be able to eat this at the end of the day. In hindsight it could have handled a leeetle more punch so feel free to use up to 1/4 teaspoons, you wild child.

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Also throw in a dash of salt (Ricotta is not one of the saltier cheeses, in my opinion) and some cracked pepper if you have it.

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Spread a bit of olive oil on your toast slices and pop them in a 350 degree oven for about 4 minutes. They'll firm up fast so if you know your oven over-cooks, maybe turn it down to 325. We're just warming the toasts here.

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Sautรฉe your arugula in a bit of olive oil to soften them up - I personally don't love how bitter arugula is when it's uncooked so this was more for my taste, you can leave it raw if you'd like!

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Fry up one egg per toast. I trust you all to count this for yourselves.

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Take the toasts out of the oven, spread your ricotta mixture on thick (thickly?), and pop back in the oven for 4 or so minutes. I could have left mine in a little longer but I got soooooo impatient. Look at how good those look already!

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Next, plate your feast! I put the arugula then the egg, so the egg could drizzle delicious yolk over the entire stack and would also hold the arugula in place. Sort of.

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Oh, forgot to mention! Finally, heat up your can of tomato soup. I may try to make soup from scratch someday, but 7:30pm after work is not that day. I prefer Progresso's Tomato Basil soup because I think it is a little healthier, but this could just be a lie I tell myself. If you have any cheese mixture leftover, drop a dollop in your soup and stir in while it's heating - it takes that regular canned soup up a notch and adds some creaminess and kick, depending on how much cayenne you used!

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If you want to get even fancier about it, put more cracked pepper on top of the egg. You don't need it for the recipe necessarily, but doesn't it look great?

(High fives camera hand)

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Pretty sure you know how to do this last part - EAT!

 

What do you think, will you try this recipe? Have you ever made anything like this? Love to hear about it!

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