The Rosalie: Wisconsin Asiago Grilled Cheese with Roasted Carrots and Pesto


by Kelsey of Happyolks

Grilled spring carrots are my downfall. The salty, sweet flesh and crispy tips go well with just about anything, especially semi-hard cheeses that have a sharp, nut-like finish – like Wisconsin Asiago and Parmesan.

I never take up an attendants offer to remove greens at the farm stand – the greens are packed with vitamins, minerals, and body-lovin’ chlorophyll. Make a tangy pesto of carrot greens and pair it with bread and your favorite Wisconsin Cheese and you have yourself the makings of a really good meal.

The Rosalie
by Kelsey of Happyolks

Serves 2-3

1 bunch farmer’s carrots, washed, greens attached
Salt and pepper, to taste
1 bunch carrot greens (or fresh parsley / basil)
1/4 cup olive oil
2 cloves garlic
Juice of 1 lemon
1/2–3/4 cup Wisconsin Asiago, shaved thin
4-6 1/2″ slices of sourdough bread
Butter, ghee, or olive oil

Preheat the oven to 450 degrees F.

Remove the greens from the carrots. Place carrots on a heavy baking sheet and drizzle with olive oil and a sprinkle of salt and pepper. Cook for 20 minutes until they just begin to brown and blister.

For the pesto, place washed carrot greens (may substitute parsley or basil) in the basin of a food processor with the blade attachment. Combine olive oil, garlic and the juice of one lemon. Blitz until smooth, adding a little additional olive oil if it feels too thick.

Warm a shallow, heavy pan over medium heat while you prepare the sandwiches. Spread a layer of butter, ghee, or olive oil on one side of each slice of bread. Lay flat (buttered side down) and layer with Wisconsin Asiago cheese, then pesto, and then four to five roasted carrots. It’s okay if the stems stick out. Finish with another layer of cheese and the other slice of bread.

Place in the pan and grill on each side for 2 to 4 minutes until browned, as you prefer. Cut in half. Repeat. Enjoy.

Enter the 2012 Grilled Cheese Recipe Contest with your favorite grilled cheese recipe today.