Recipe: Ricotta grilled cheese with tomato soup

Recipe provided by Chef De Cuisine Ronnie Rainwater, at Emeril Lagasse's Delmonico Steakhouse

Sunday, Jan. 15, 2017 | 2 a.m.

Other dynamic duos must bow down to grilled cheese and tomato soup. From the classic diner dish to foodie incarnations boasting honey and truffles, the sandwich is an excellent standalone comfort. But dunked in creamy bisque made from summer’s favorite un-fruit, it’s divine. This recipe has just the right balance of simple and upgraded, with buttery Parmesan coating ensuring the sourdough’s crunch will be as satisfying as its tomato-spiked flavor.

Ingredients and directions for soup

• 4 vine-ripened tomatoes

• 1/2 cup extra virgin olive oil

• 3 sprigs fresh thyme

• 2 bay leaves

• 3 whole shallots

• 5 garlic cloves

• salt and pepper, to taste

1. Mix tomatoes, thyme, bay leaves, shallots, garlic, olive oil, salt and pepper.

2. Slow roast on sheet tray in 325-degree oven for 40-45 minutes, reserving liquid.

3. Remove herbs and place roasted vegetables in a blender. While blending on low to medium speed, slowly add reserved liquid.

4. Adjust seasoning and serve with grilled cheese.

Ingredients and directions for sandwich

• 4 slices sourdough bread

• 1/2 cup ricotta cheese

• 1/4 cup mozzarella, grated

• 1/2 cup Parmesan, grated

• 6 large basil leaves

• salt and pepper, to taste

• 1/4 pound unsalted butter, softened

1. Mix soft butter and 1/4 cup of the Parmesan cheese. Set aside to keep soft.

2. Mix ricotta, mozzarella and remaining Parmesan. Season with salt and pepper.

3. Divide mixture in half and spread on two slices of sourdough. Add whole basil leaves and cover with the other two slices of bread.

4. Spread butter-Parmesan mixture on the outsides of the sandwiches.

5. Heat a nonstick pan over medium heat and then add the sandwiches. Cook until golden brown and crispy on each side, about 5 minutes.

6. Cut in quarters and serve with tomato soup.