The Berry Cheesy MELT!
  • 2 thick slices of rustic sourdough bread
  • 3 tbsp Rich & Creamy MELT or MELT VeganButter Sticks
  • 3 tbsp Monterey Jack Cheese (or vegan alternative)
  • 3 tbsp Tofutti Cream Cheese
  • ½ ripe peach (can use canned peach half instead)
  • 1 pound of frozen, mixed berries
  • ¼ cup sugar
  • ¼ cup orange juice
  1. Berry Reduction Sauce -
  2. Mash berries with sugar and juice and let set for at least an hour.
  3. Pour berry mixture into a small pot and place over low heat. Lightly simmer for 20-30 minutes or until liquid has reduced by almost half.
  4. Strain out large bits and seeds (optional) and refrigerate in a glass jar (keeps for about a week).
  5. The Sandwich -
  6. Melt 2 tablespoons of Rich & Creamy MELT or MELT VeganButter Sticks in a nonstick frying pan over medium-high heat.
  7. Drop one side of the bread into mixture and remove.
  8. Add 1 tablespoon of Rich & Creamy or MELT VeganButter Sticks to the pan and place the dry (plain) side of the bread into the pan.
  9. Leave the bread on the heat and grill until the sugar has caramelized and is golden brown.
  10. Flip the bread and immediately add the Monterey Jack cheese on ONE slice of the open bread and smear the cream cheese on the other slice of bread in the pan.
  11. Slice the peach and arrange it evenly on top the cream cheese pressing it lightly into the cream cheese.
  12. Make a sandwich by placing the two open sides of bread together and continue to grill, flipping once, until both sides are crispy and middle is hot.
  13. Cut in half and drizzle with Berry Reduction.
Recipe by Melt Organic Buttery Spread at