Spicy Balsamic-Glazed Grilling Cheese
over Rice with Tomato-Walnut Relish
- Tree Nuts
- Milk
Prepare for big cheesy grins at your dinner table tonight! You’ll season our grilling cheese with Tuscan Heat Spice, then sear it in a pan and watch as it crisps on the outside, while turning wonderfully melty on the inside. For even more dinnertime delight, you’ll top the cheese with a Sicilian-inspired relish, featuring walnuts, parsley, tomato, and raisins. It’s all served over fragrant jasmine rice and drizzled with balsamic glaze for a fab finish. Say (grilling) cheese!
Ingredients
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Lemon
6 ounce
Grilling Cheese
(Contains: Milk)
1 unit
Tomato
1 clove
Garlic
¼ ounce
Parsley
1 tablespoon
Tuscan Heat Spice
5 teaspoon
Balsamic Glaze
¾ cup
Jasmine Rice
1 ounce
Golden Raisins
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1¼ cups water (2 cups for 4 servings), ½ tsp Tuscan Heat Spice (1 tsp for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Wash and dry produce. • Peel and mince garlic. Halve, peel, and mince half the shallot (all for 4 servings). Finely dice tomato. Pick parsley leaves from stems; finely chop leaves. Roughly chop walnuts. Quarter lemon.
• In a medium microwave-safe bowl, combine garlic and 1 TBSP olive oil (2 TBSP for 4 servings). Microwave on high until fragrant, 45 seconds. • Add shallot, tomato, parsley, walnuts, raisins, and a squeeze of lemon juice to taste. Season relish with salt and pepper to taste.
• Slice grilling cheese lengthwise into 6 pieces (12 pieces for 4 servings). Brush all over with a drizzle of oil. Place remaining Tuscan Heat Spice on a plate; press cheese into spice, coating both sides. (It’s OK if not all the spice sticks.)
• Heat a drizzle of oil in a large pan over medium-high heat. Add seasoned grilling cheese and cook until golden brown, 1-2 minutes per side.
• Fluff rice with a fork; taste and season with salt and pepper, if desired. • Divide rice between bowls. Top with grilling cheese and relish. Drizzle with as much balsamic glaze as you like. Serve with a squeeze of lemon juice.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The balsamic glaze and Tuscan Heat Spice gave the grilling cheese a wonderful sweet-savory finish 🧀; opinions on the relish were split — some loved the walnut-raisin combination, others found it too sweet or disjointed.
- Ease of prep: This comes together quickly and easily, with the cheese searing in just a couple of minutes per side.
- Suggestions: Sear the cheese until it's deeply golden — it may take a little longer than the card suggests — for the best texture. Use only half the shallot as directed; one reviewer who used a large shallot found it overpowered the relish. If you find the raisins too sweet, consider swapping in olives for a more savory relish.
- Leftovers: Grilling cheese is best enjoyed fresh — a reviewer noted it doesn't hold up as well the next day.
Reviews from our home cooks
Quick dish with loads of flavor! I loved having the Tuscan Heat spice both in the rice and on the cheese. Filling dish between the rice and cheese. The tomato relish was unique too and had good complex flavors to it. The balsamic glaze gave a nice finishing touch to the dish, a little extra hit of acidity and sweetness.
The relish was weird and didn't seem to really connect with the dish overall. I would have loved some olives in place of raisins/less sweet. The grilling cheese was great, but there was not enough spice blend to coat it, which was okay. Loved that this was an option for meals, though!
Awesome especially the relish please keep this one and do more variety of meals with grilling cheese
The flavors were great, but the cheese wouldn't melt! It was squeaky and off-putting.
Tried this because it was a bit different. And boy, was it GOOD different. Highly recommended.
