Brie and Roasted Grape Grilled Cheese {recipe}

Bried Roasted Grape Grilled Cheese

April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 12. See all of our grilled cheese sandwiches >> here << .

We wanted to go all out with a triple decker four cheese grilled monster because today is an entire DAY dedicated to grilled cheese sandwiches, but truthfully, we’re still reeling from yesterday’s Fried Chicken and Waffle Grilled Cheese Sandwich.

So we’re keeping it fairly simple and “light” (a relative term) for today’s grilled cheese: creamy Brie and roasted grapes…
Roasted Grapes
Roasted grapes are a new thing for us. I hate raisins in anything but, well, anything (I can, however, eat an entire bag of raisins straight up without even thinking). I had it in my head that roasted grapes would basically taste like hot raisins, and would completely defile a grilled cheese sandwich, but they taste nothing like hot raisins. They taste like…roasted grapes. Soft, sweet, a little dangerous because they’re slippery and can squirt juice.
brie roasted grape grilled cheese

Brie and Roasted Grape Grilled Cheese

makes 1 sandwich

Ingredients

1-2 tablespoons softened butter
2 thin slices of French bread/baguette
enough thin slices of Brie to cover both slices of bread
a bunch of grapes, washed and dried
olive oil
salt and pepper

Directions

To Roast Grapes

Preheat oven to 400°F.

Rub grapes with olive oil, then place on a baking sheet. You can pull each grape off the stem, or leave them in a bunch; it doesn’t matter. Sprinkle with salt. Place in oven and roast until grapes have started to shrivel and juices are dripping onto pan, about 25 minutes.

Remove from oven and allow to cool while you assemble grilled cheese sandwich. (You can also let the roasted grapes cool completely, cover and keep in the fridge for a day.)

To Make Brie and Roasted Grape Grilled Cheese

Arrange Brie cheese to cover one slice of bread. Add a few roasted grapes, pressing gently into the cheese. Season with a little bit of salt (Brie isn’t as salty as other cheeses) and pepper. Add the rest of the Brie cheese on top. Cover the sandwich with the other slice of bread. Press together gently.

Heat 1 tablespoon butter in a frying pan over medium low heat. Place the sandwich in pan and press down slightly with a spatula (making sure not to burst the roasted grapes). Cook until the cheese on the bottom half starts to melt. Add another tablespoon of butter if necessary, then flip the sandwich over and cook until bottom is toasted and cheese has melted.

Remove the grilled sandwich from the pan and place on plate or cutting board.

by Sarah J. Gim on April 12, 2012 · 8 comments

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