Berries and Grilled Cheese Skewers

The current object of my cheese obsession, the grill-worthy Finnish Juustoleipa, is quite enjoyable broiled until slightly charred but still firm and squeaky. Being a fresh cheese, it stays relatively mild even with the heating and can definitely use a bit of help to make it more interesting.

If there’s anything I learned from the entries in Haalo’s cheese roundup, some fruits pair well with cheese. Raspberries can add a bit of tartness and texture to go with the creaminess of the Juustoleipa. Randomly picked from the produce aisle, cape gooseberries contribute sweetness and a bit of unconventionality to the mix.

The thinking behind this simple recipe is fairly straightforward. Keep the berries fresh (always a good idea), torch the cheese (because you can), and use honey so it can be considered a dessert, and hopefully eligible for entry in this month’s Sugar High Fridays.

Sugar High Fridays: Berries hosted by Food Blogga

Berries and Grilled Cheese Skewers with Honey

makes 6 skewers

raspberries and cape gooseberries

a dozen assorted berries
6 cubes grilling cheese, such as Juustoleipa or Halloumi (approximately 2 ounces)
honey

Notes:

• Use any variety of berry jam or preserves instead of the honey.

Preheat a broiler or take over the nearest available hot grill. Heat the cheese cubes until slightly softer but still firm, about 1 minute.

Skewer two berries for each cheese cube, or in any proportion desired. Drizzle with honey and serve.

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