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Recipes: Grilled Cheese and Tomato Soup


Chef Nico Peccedi is giving Italian cuisine a Colorado makeover at Telluride’s mountaintop restaurant, Alpino Vino. Cozy up this winter with his take on two classic comfort foods — grilled cheese and tomato soup
Photo by Ben Eng.
Photo by Ben Eng.
Grilled Cheese


  • 2 ¾-inch slices of Parmesan sourdough bread
  • 1 ounce freshly made pesto sauce
  • 4 quarters of oven-roasted tomatoes
  • 2 ounces Colorado MouCo ColoRouge cheese
  • 2 ounces buffalo mozzarella cheese
  • ½ ounce of wild arugula


Layer bread with the cheese on the bread and the other ingredients sandwiched in between. Brush with butter, and toast in a panini press.

Tomato Gorgonzola Bisque


  • 1 small diced red onion
  • 1 diced red bell pepper
  • 2 minced garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 2 ounces brandy
  • 16 ounces canned whole peeled plum tomatoes
  • 1 cup low-sodium tomato juice
  • 4 ounces cream cheese
  • 1/2 cup half-and-half
  • 4 ounces crumbled Gorgonzola
  • 1 teaspoon sugar
  • 2 tablespoons chiffonade of fresh basil
  • Salt and pepper to taste
  • White truffle oil (optional)


Heat the oil in a saucepot, and sweat the onions and peppers. Add garlic and lightly caramelize. Deglaze with the brandy. Add the tomatoes and juice. Season. Simmer for 20 to 30 minutes. Add the cream cheese and half-and-half. Once the cheese has melted remove from the heat and cool. Purée in blender (but not too much). Reheat for service, check seasoning and add sugar if necessary. Add Gorgonzola and basil. Drizzle with truffle oil.

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