Mini Grilled Cheese Bites with Tomato Soup Dip
Recipe GLPR7db025c6f775d2
Crispy, buttery mini grilled cheese sandwiches paired with a smooth, aromatic tomato soup dip. Fresh tomatoes are simmered with onions, chicken stock, and bay leaves to create a silky soup base, finished with a touch of cream and fresh basil. The grilled cheese bites are golden and perfect for dipping—an elegant appetizer that delights both kids and adults.
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Ingredients
1 lb fresh tomatoes (plum or Roma)
2 tablespoons butter, plus more for grilling
1/2 onion, peeled and finely chopped
1 1/2 cups chicken stock
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 to 2 tablespoons heavy cream
Fresh basil leaves for garnish
10 slices white sandwich bread
5 slices cheese (American, Cheddar, or your favorite melting variety)
Directions
Rinse the tomatoes and chop them roughly into chunks. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the chopped onion and cook for about 1 minute until softened, then add the chopped tomatoes.
Sauté the tomato-onion mixture for 1-2 minutes, stirring occasionally. Pour in the chicken stock and add the bay leaves. Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer. Cover loosely and cook for about 20 minutes until the tomatoes are very soft and breaking down.
Remove the saucepan from heat and carefully fish out the bay leaves using a spoon and discard them. Working in batches if necessary, carefully pour the tomato mixture into a blender or food processor. Blend until completely smooth. Return the puréed soup to the saucepan and stir in 1 to 2 tablespoons of heavy cream until well combined. Season with salt and pepper to taste.
Reheat the soup over medium heat for a few minutes, stirring occasionally. Pour into a serving bowl and garnish with a few fresh basil leaves. Keep warm while preparing the grilled cheese bites.
Cut the crusts from all 10 bread slices. Cut each slice to form rectangles (or trim as desired). You will have 10 bread pieces to work with. If using slices that are fairly large, trim one edge from each to create rectangles that will become your sandwich bases.
Place one slice of cheese between two pieces of prepared bread to create a sandwich. Butter the top surface of the sandwich generously. Heat a large skillet or griddle over medium-high heat. When hot, carefully place the sandwich buttered-side down onto the pan. Butter the top side of the sandwich generously as well.
Cook for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip the sandwich and cook the other side for another 2-3 minutes until golden brown on both sides and the cheese is completely melted. Repeat with remaining sandwiches. Transfer cooked sandwiches to a cutting board to cool slightly.
Once cool enough to handle, use a sharp serrated knife to cut each grilled cheese sandwich into bite-sized squares (roughly 2 inches per side), then cut each square in half diagonally if desired to create triangular bites. Arrange on a platter and serve warm with the tomato soup dip alongside.
