Gourmet Blackberry Balsamic Brie Grilled Cheese (Print version)
Crisp sourdough filled with creamy brie, quick blackberry balsamic jam, and fresh thyme for a sweet-savory grilled cheese.
# Ingredients:
For the blackberry balsamic jam
01 -
2 cups (285 g) fresh or frozen blackberries
02 -
2 tablespoons balsamic vinegar
03 -
1 1/2 tablespoons honey
04 -
1 tablespoon fresh lemon juice
05 -
1/8 teaspoon kosher salt
For the sandwiches
06 -
8 slices sturdy sourdough bread
07 -
10 oz (285 g) brie cheese, chilled and thinly sliced
08 -
1 tablespoon fresh thyme leaves
09 -
4 tablespoons (56 g) unsalted butter, softened
10 -
Freshly cracked black pepper, optional
# Instructions:
01 -
Combine blackberries, balsamic vinegar, honey, lemon juice, and salt in a small saucepan over medium heat. Simmer for 7-9 minutes, mashing the berries, until thick and glossy. Cool for 5 minutes.
02 -
Spread softened butter on one side of each slice of sourdough. Place 4 slices butter-side down on a board.
03 -
Divide the brie over the bread, sprinkle with thyme, and spoon about 2 tablespoons blackberry balsamic jam over each sandwich. Add black pepper if using, then top with the remaining bread butter-side up.
04 -
Heat a large skillet over medium-low heat. Cook the sandwiches in batches for 3-4 minutes, until the bottom is crisp and golden.
05 -
Flip carefully and cook for another 3-4 minutes, pressing lightly with a spatula, until the bread is golden and the brie is melted.
06 -
Transfer to a board and rest for 1 minute before slicing. Serve warm while the cheese is soft.
# Good to know:
01 -
Use medium-low heat so the brie melts before the sourdough gets too dark.
02 -
The blackberry balsamic jam can be made up to 5 days ahead.
03 -
Frozen blackberries may need 1-2 extra minutes to thicken.