I know I wrote about grilled cheese in January but here I am with these crisp, buttery examples of cheesy goodness on my mind yet again. As I mentioned in my first post, I served mini grilled cheese as one of many hors d’oeuvres at my holiday party. I also saw them served at several catered parties I attended during the festive season. Now, well into the spring season, sightings of cocktail party grilled cheese sandwiches continue: triangular grilled cheeses (really a little too big to be considered canapés) were served at the wonderful Queen Street Unmasked party held at the Drake Hotel to raise money and awareness for mental health prevention and treatment. Then, at Terroir II Symposium, the grilled cheese lollies pictured above were on offer by the chefs from C5. So cute and really yummy!
Isn’t it interesting that as much as full-sized grilled cheese are still a wonderful choice for lunches and dinners, they seem to be taking over for mini quiche and spanikopita as the ubiquitous hot, cheesy hors d’ouevres of choice?