about ½ teaspoon finely chopped thymeplus a little extra for garnish
1blood orangeroom temperature
1Cara Cara orangeroom temperature
1sweet limeroom temperature
2thick slices of rustic breada large, flat roll is best so the bottom of each melt is an "end"
about 2 teaspoons olive oil
about 3-ounces sliced Kerrygold Blarney Castle Cheeseor your favorite mild and creamy cheese
coarse sea salt and freshly ground black pepper
Instructions
Add the honey, thyme and juice of 2 of the key limes, to a small pan. Set aside.
Cut the skin off of all of the citrus, including the remaining key lime -- like this. Then slice each one horizontally into thin (about ¼-inch) slices. Set aside on a plate.
Coat the bottom of a medium-sized sauté pan with the olive oil. Turn the heat to medium and then add the bread slices to "toast" them, until the edges are golden brown and crisp, about 2 minutes. While the bread is still hot, add half of the cheese to each one. Cover the pan, turn the heat to low and let the cheese melt.
While the cheese is melting, place the pan with the honey on the stove over low heat. Let it warm through and become thinner. Leave it on the stove until you're ready to use it.
Remove the cheesy bread slices from the pan and place each one on a serving plate.
Immediately drizzle about a teaspoon or so of the honey mixture over each one. Then gently dredge each citrus slice into the honey mixture, coating it well. As you go, arrange the slices between each bread slice.
Sprinkle with the salt and pepper, and garnish with fresh thyme.
Serve ASAP!
Notes
It's important to be sure the citrus is not at all cool when it hits the melted cheese, or it will alter the creamy texture of the cheese. That's why it should be dredged into the warm honey.