It’s berry season in Florida! Strawberries have invaded markets and stores, and soon the blueberries will begin making an appearance. I had the opportunity to go on my very first farm tour earlier this month in Plant City, FL. This is home to the Florida Strawberry Growers Association, as well as the location of the Florida Strawberry Festival. It was a gorgeous day, and my fellow central Florida food bloggers and I had fun tromping around the patches, and through the packaging factory. I had no idea there were so many varieties of Florida strawberries. My favorite were the radiant reds, which are a deep hue and are the perfect shape for dipping in chocolate.
I took home an entire flat of berries plus a few extras that day, and have been making good use of them. First off, I made jam. Then, I ate a lot of these grilled cheese sandwiches. Lastly, I froze the rest of the berries, which my husband uses in his daily smoothies. The sandwiches make a perfect light lunch, and I’ve found myself stopping at home on my lunch break a lot more often this past month.
- Place ingredients for the walnut spread in a small food processor. Puree until the mixture forms a paste-like consistency.
- Lay out the slices of bread. Layer half the goat cheese, walnut spread, strawberries, and provolone on each of two slices. Top with remaining slices of bread.
- Heat half the butter in a nonstick skillet over medium heat. Add the sandwiches and brown on one side, about 3-4 minutes. Remove sandwiches to a plate. Melt remaining butter and swirl around the pan. Carefully flip the sandwiches and add to the pan, browning on the other side.