A little sipper of tomato soup accompanies the other two cheesy appetizers perfect. Choose a not-too-bitter beer—preferably from a local microbrewery—such as a malty ale or Belgian-style wheat beer.
Everyone loves a grilled cheese sandwich and this easy baking sheet method means you can cook them all at once in the oven, rather than fussing over a hot skillet. The addition of bacon and mustard makes them truly Canadian!
ingredients
Tomato & Beer Soup Shooters
Mini Bacon Grilled Cheese
directions
In saucepan, melt butter over medium heat. Sauté onion and garlic, stirring often, until soft and starting to turn golden, about 8 minutes. Deglaze with beer. Bring to boil; reduce heat and simmer until beer is almost evaporated, 5 minutes.
Add tomatoes and broth. Bring to simmer; cook, stirring, for 10 minutes. Season with salt, pepper and sugar. (Tip: Let cool slightly. Refrigerate in airtight container for up to 24 hours. Reheat before continuing.)
Transfer sour cream into small sandwich baggie. Pour soup into shot glasses or small demi-tasse cups. Snip tiny piece of corner from baggie and squeeze a small drizzle of sour cream over top of soup shooters. Sprinkle with tarragon.
Preheat oven to 425ºF.
Spread butter over top of 16 baguette slices. Arrange, butter-side down on parchment paper-lined baking sheet. Spread tops with Dijon mustard. Sprinkle cheese over half of the pieces; top each with 1 bacon piece.
Spread butter on remaining 16 baguette slices, topping each cheese and bacon-covered piece with an un-topped slice, butter-side up.
Bake turning once, until golden and cheese is melted, 8 to 10 minutes.
Skewer each sandwich with a tomato half with a toothpick.
Serve with Tomato & Beer Soup Shooters.