ROUGETTE Bonfire Grilled Cheese and Portobello Mushrooms
Method: Direct grilling
Serves: 4 as an appetizer or light main course
4 large portobello mushrooms, stemmed and wiped clean
4 to 5 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh rosemary
2 tablespoons chopped fresh chives
Coarse salt (kosher or sea) and freshly ground black pepper
4 Rougette Bonfire Grilling Cheeses (each 3.2 ounces)
Hot red pepper flakes
1/4 cup brandy
Grilled garlic bread, for serving
Set up your grill for direct grilling and build a hot fire. In a small frying pan, heat 3 tablespoons of olive oil over medium heat. Add the rosemary and chives; season with salt and pepper. Saute for 1 to 2 minutes. Remove from the heat and keep warm. Brush the mushrooms and the cheeses with the remaining olive oil and sprinkle with dried oregano and hot red pepper flakes. Season with salt and pepper.
Brush or scrape the grill grate clean, then oil it. Grill the portobellos, gill sides down, then cap sides down, until sizzling and tender, 2 to 3 minutes per side. Transfer to a heatproof platter. Lower the grill heat to medium-high.
Once again, brush or scrape the grill grate clean and oil it well. Grill the cheeses for 2 to 3 minutes per side, turning 90 degrees after the first minute or two for a handsome crosshatch of grill marks.
Arrange the grilled cheeses on top of the portobellos, one per mushroom. Pour the reserved olive oil and herb mixture over the cheeses. Gently warm the brandy to body temperature, or about 100 degrees. Carefully ignite the mixture with a long-stemmed match. Pour the flaming brandy evenly over the cheeses and mushrooms. Serve with grilled garlic bread.