Open-Faced Grilled Cheese with Smoked Avocado and Tomato Compote

By stancec44

Ingredients

• For the Tomato Compote:
• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, finely diced
• 2 cloves garlic, finely minced
• 7 medium heirloom tomatoes, scored, blanched, skinned and finely chopped
• Salt, to taste
• For the Smoked Avocado:
• 2 tablespoons applewood chips
• 2 avocados, in their shells, halved and pitted
• Juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• Salt, to taste
• For the Sandwich:
• 4 slices brioche, sliced 1/2-inch thick
• 1/2 pound Comté cheese, thinly sliced
• 1/2 cup tomato compote
• 1/2 cup smoked avocado
• 1 teaspoon roughly chopped thyme

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 1

1. Make the tomato compote: Heat the olive oil in a large sauté pan over medium heat. Add the shallot and garlic and cook until completely softened, about 5 minutes. Add the tomatoes and bring to a simmer, stirring often, until the tomatoes have broken down and the mixture has thickened, about 45 minutes. Season with salt and transfer to a non-reactive bowl. Set aside. Makes about 1 ½ cups. (Make ahead: The tomato compote can be made up to 3 days ahead if kept in the refrigerator.)

2. Make the smoked avocado: Using a stovetop smoker, place the wood chips in a small pile on one side. (You can also jury-rig a smoker by using a disposable aluminum baking pan.) Place a drip pan on top of the wood chips and a wire rack on top of the drip pan. Transfer the avocado halves to the wire rack. Transfer the smoker to a burner over medium heat. When the first sign of smoke rises, cover the smoker with its lid and allow the avocado to smoke for 20 minutes.

3. Using a spoon, scoop the avocado out of its shell and transfer to a blender with the lime and olive oil. Blend on high speed until smooth. Season with salt and set aside. Makes about 1 cup.

4. Make the sandwich: Preheat the oven to 350°. Place the brioche slices on a parchment-lined sheet tray and toast until pale golden brown, about 5 minutes. Remove the brioche, top it with the cheese and transfer it back to the oven. Bake until the cheese has melted and is lightly brown on top, about 5 minutes.

5. Transfer the toasts to a platter and top with smoked avocado, tomato compote and chopped thyme. Serve warm.