Durant at Red Ridge Farms | Chanterelle Grilled Cheese + Chilled Tomato Soup / Herbfarm

Ingredients

• A good loaf of crusty bread, sliced into 1/2" slices
• 0.50 lb Chanterelle mushrooms
• 1 tbsp Minced shallot
• 1 tbsp Durant Pomegranate Vinegar
• 2 tsp Dijon mustard
• 1 or 2 dried apricots (unsulfered)
• 1 tbsp Chopped marjoram or tarragon or lemon thyme
• 1 Large roasted red pepper, diced
• 4 oz Good melting cheese (Briar Rose Creamery's Butterbloom or Maia work great!)
• Several tablespoons of Durant Arbequina EVOO
• 5 or 6 of the ripest tomatoes you can find
• 0.25 cup Durant Frantoio EVOO
• 1 tbsp or so of a good red wine or Pomegranate Vinegar
• A few cracks of black pepper
• Handful of fresh chopped herbs - lovage, flat leaf parsley, basil, AO shiso