I’m really excited about this post because it features some of my favorite things: cheese… bread…. and free stuff!! As a member of Recipe Redux, I was given the opportunity to take part in a sponsor challenge from Cabot Creamery of Vermont. For this special challenge, I had to create a dish using a fruit, vegetable, or grain that I had not worked with before.
Enter in the Red d’Anjou pear and fig butter (that still counts as a fruit, right?). I LOVE pears. But somehow, I’ve managed to overlook the Red D’Anjou pear. Come to find, it really tastes the same as its original counterpart, the green d’Anjou pear, but the crimson red skin of this pear is lovely and worth throwing into the mix of pears to buy. As for the fig butter, yes it still counts as a fruit to answer my own question. And it does not contain butter. Fig butter differs from fig jelly in that it contains more fruit than sugar, which means a more flavorful spread to eat on toast or cheese…or in the case of this recipe, both at the same time! 
If you’re thinking that reduced fat cheese doesn’t melt well, Cabot’s 50% reduced fat Sharp Cheddar Cheese will prove you wrong, as it did me! Just look at this melty cheesy goodness! 
If you’re looking to cut back on calories and fat, Cabot cheeses are a great choice. Let’s compare 1 oz of regular cheddar cheese to Cabot’s 50% reduced fat Sharp Cheddar Cheese.
Regular Cheddar Cheese (1 oz)=90 calories, 8 grams fat, 5 grams saturated fat, 5 grams protein
Cabot 50% reduced fat Sharp Cheddar Cheese= 70 calories, 4.5 grams fat, 3 grams saturated fat, 8 grams protein
You don’t have to sacrifice taste to cut back on calories and fat, and Cabot Creamery cheeses are just one way to do so! Small, simple changes like this can lead to big results!
Pear & Fig Butter Grilled Cheese
Ingredients:
Cooking spray
4 slices whole-wheat bread
10 slices of 1/4 inch thick Cabot 50% reduced fat Sharp Cheddar Cheese
1 red d’Anjou pear, sliced 1/4 inch thick
Fig butter (I found mine at Trader Joe’s)
Directions:
1. Using a large skillet, or on a Panini Griddle, coat surface with cooking spray. Heat pan over medium-high heat.
2. Place bread slices on cooking surface and allow to sit for 1 minute on each side, or until slightly crisp (don’t cook too long!)
3. Spread two slices of bread with a thin spread of fig butter, and layer the other two slices of bread with cheese and then pear slices. Combine the two halves of the sandwich.
4. Allow to cook on both sides until golden brown and crispy!
Now, on to the giveaway! Thanks to Cabot Creamery, one person will win this cheese cutting board and cheese knife! 
Looking forward to hearing your ideas for super cheesy dishes! To see the other Recipe Reduxer’s Cabot challenge dishes, click the blue frog at the end of this post.
Disclosure Statement: I received free samples (the cheese and giveaway items) from Cabot Creamery. By posting this recipe I am entering a recipe contest sponsored by Cabot Creamery Cooperative and am eligible to win prizes associated with the contest. I was not compensated for my time.