I picked raspberries this morning at one of those pick-yourself places. It's nearing the end of the season, so it was hard work - getting right into those prickly bushes to get the few that were left. But worth it nevertheless to have some fresh berries. After shoveling a few hands full into my mouth, I had a craving ...
When I was growing up, I loved eating cheese and jam sandwiches: cheddar cheese and raspberry jam. Not strawberry jam, always raspberry. On plain white bread. This is a slightly more adult version of that simple combination.
1 cup raspberries
1 tsp grainy mustard
1 tsp balsamic vinegar
1-2 tsp honey*
Mix all ingredients in blender/food processor.
*This amount of honey does not make for a very sweet puree; if you choose to use a tarter apple (Granny Smith), you might want to sweeten the raspberry mix a bit more (maybe 4 tsp honey). I was going for more of a natural sweetness. Coincidentally, I used Fuji, which is apparently the complete opposite on the spectrum of apple flavours from Granny Smith.
Bread of choice: I used large slices of buttermilk bread
Aged Cheddar (I'm still using 5-year old Balderson cheddar)
Thinly sliced apple
Spread raspberry puree on one slice. Layer the other side with thin slices of the cheddar, then a layer of the apple, and one more bit of cheddar.
Remove from heat and cover pan to ensure cheese is gooey.