Fancy Grilled Cheese Appetizers

Alex Hitz uses white cheddar and goat cheese to elevate traditional grilled cheese to celebration status
mini gourmet grilled cheese with tomato soup shooters
Alex Hitz shares an easy entertaining recipe from his book The Art of the Host (Rizzoli 2019). For a fall gathering, he serves mini grilled cheese sandwiches with shooters of carrot and ginger soup. For a cool summer pairing, try gazpacho.

Mini Grilled Cheddar and Goat Cheese Sandwiches

Makes 18 small hors d’oeuvres

  • 4 ounces white cheddar cheese, grated
  • 2 ounces goat cheese
  • 4 slices good-quality white sandwich bread, such as Pepperidge Farm
  • 4 tablespoons (1/stick) butter

1 | In a small bowl, blend the cheeses together with a wooden spoon until they are well combined. Place the pieces of bread on a counter, and put half of the cheese mixture on 2 of the pieces of bread. Top the cheese- covered bread with the remaining slices of bread. Press down on the top layer of bread so the cheese mixture covers the bread to its edges.

2 | In a large heavy skillet over medium-low heat, melt 2 tablespoons of the butter. When the foaming has subsided, sear the sandwiches on one side until they are lightly golden brown. Remove the sandwiches from the pan. Add the remaining butter and put the sandwiches back in the skillet, uncooked side down, until they are seared to the same doneness and color.

3 | Remove the seared sandwiches from the heat and let them cool fully. Trim off the crusts and cut them into 9 small squares. Reheat them at 300 degrees F on a parchment-lined baking sheet when you’re ready to serve.

The Art of the Host: Recipes and Rules for Flawless Entertaining by Alex Hitz (Rizzoli, 2019)