I love the word schmear, and yes, I watch way too much FoodNetwork. I had roasted a batch of squash for risotto and had a spur-of-the-moment urge to schmear some onto a grilled cheese sandwich. Another simple dish for October’s WMUR’s Cook’s Corner.
There’s no recipe for it, just schmear a about 1/4 cup roasted cubes onto your bread. I made two versions: one with Gruyere and bacon and the other with Camembert and sliced apple. Both had some apricot jam. Grill to desired doneness. Boom.