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Recipe

Grilled Cheese with Roasted Red Peppers and Cacao Nib and Arugula Pesto

Here at Taza we love our cacao beans, and we try to use them in every imaginable way. This simple sandwich shows just how versatile the cacao nib really is, using it as the nut component in an easy arugula pesto. This office favorite grilled cheese comes together in just a few minutes, including making the pesto! 

For 1 sandwich

Ingredients:

2 slices bread
1 tablespoon Arugula Cacao Nib Pesto
1 large sliced roasted red pepper (from a jar works perfectly)
1/4 cup grated cheese (we used smoked gouda)
1 tablespoon butter

Place 2 slices of bread on a work surface and spread pesto evenly on both slices. Place red pepper on one slice followed by grated cheddar cheese. Close sandwich by placing bread pesto side down on the cheese.

Melt half the butter in a skillet over medium-high heat. When melted place the sandwich in the skillet and cover with a lid. Toast until cheese is melted, about 4 minutes, then remove lid, add remaining butter and flip the sandwich. Continue to toast until crisp, about another 3 minutes. Serve hot.

Arugula Cacao Nib Pesto

Makes 1 pint

4 garlic cloves
2 ounces pecorino cheese
2 tablespoons Taza Roasted Cacao Nibs
6 ounces arugula
1/4 cup lemon juice
1/4 cup vegetable oil
Kosher salt and cracked black pepper

In a food processor combine garlic, pecorino, and roasted cacao nibs and process until finely chopped. Add arugula, lemon juice, and vegetable oil and process to a smooth paste. Season to taste with salt and pepper.

 

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