Outrageous Tomato Bisque Shooters topped with grilled cheese triangles! Perfect for a crowd.
I’m obsessed with small bite appetizers. As a self-proclaimed taster, a shooter is the liquid equivalent of “can I have a bite of that?”
Because let’s be real, nothing is as good as the first bite.
These shooters are what I am proud to say is the best tomato bisque I’ve ever made. And it’s SO easy. All were talking is onion, shallot, carrot, tomato, and cream. Light cream. Because we like to save some calories for brownies.
These shooters are perfect for a crowd. They can be made ahead of time and quickly reheated as your guests arrive. Then top with a triangle of grilled cheesy goodness and you’re ready to party!
They’re perfect for the holidays when there are so many dishes around that all you want is one bite of everything.
Plus, I’ve intentionally made the recipe so you have more leftover. You know, for seconds. Though if you aren’t a fan of leftovers, you can always halve the recipe. But who am I kidding, everyone loves leftovers.
I’m super excited to be partnering with Sunset Grown for this post. As part of my 12 Days Of Giveaways, they’re generously gifting a holiday basket of produce to one lucky Broma fan! Click here to enter the giveaway in Instagram. Good luck!
For the tomato bisque
- 1 tablespoon olive oil
- 1/2 large white onion, chopped fine
- 1 shallot, diced
- 4 carrots, shredded
- 2 pounds Campari Tomatoes
- 1 cup light cream
- salt & pepper to taste
For the grilled cheese
- 4 slices white bread
- 2 tablespoons butter
- 4 thick slices cheese of choice (I used a sharp cheddar)
- In a large saucepan over medium-low heat, cook the onions and shallots in 1 tablespoon olive oil until translucent. Add in shredded carrots and a pinch of salt, cooking for an addition 3-4 minutes, until the carrots have softened and the onions are golden brown.
- Roughly chop the tomatoes into cubes, then cook until soft, about 3 more minutes. Pour in the cream and season with salt and pepper. Turn heat to a simmer, cover, and cook for 30 minutes.
- After 30 minutes, transfer the bisque to an electric mixer (be careful, it's hot!) and mix until pureed. Strain the bisque through a fine mesh sieve to remove any lumps. Allow to cool slightly while you grill the cheese.
- Butter one side of each slice of bread. Don't be stingy-- this will give the bread a gorgeous golden crisp. In a large saucepan over low heat, place each slice butter side down. Top each slice with a slice of cheese, then allow to cook for 5 minutes, or until each slice is golden brown. Assemble two slices together, then remove crusts and cut into triangles.
- Pour the bisque into 2 ounce shot glasses, then top with triangles of grilled cheese. You will have about a pint of bisque left over-- do with it what you please!!
This post was graciously sponsored by Sunset Grown. All opinions are 100% my own.