Ingredients
Scale
For each sandwich:
- 1 1/2 – 2 oz. Greek cream cheese (or Neufchatel), warmed slightly to soften it
- 2 teaspoons real maple syrup
- 1/8 teaspoon powdered ginger
- 2 – 5 strawberries, sliced
- Several small chunks of rhubarb, chopped (I used rhubarb that had been frozen, then thawed so it was soft–you might want to pre-roast your rhubarb to soften it if you’re using fresh)
- 2 thin slices of bread
- Butter, softened or light butter spread
Instructions
- In a small bowl, mix the softened cream cheese, maple syrup and ginger. Spread one slice of bread with this mixture. Top with a layer of strawberries, then tuck in little chunks of rhubarb.
- Spread the other piece of bread with a light layer of the cream cheese and put it on top of the fruit. Lightly butter the top side of the bread and flip it over onto a flat cooking pan, then butter the other outside piece of bread. Turn on the burner to medium, cover the sandwich for a few minutes, checking frequently for when it is browned. Flip it over and toast the other side of the bread the same way.
- Slice and enjoy while it’s still warm!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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