Description

This Blackberry Balsamic & Brie Grilled Cheese sandwich is a delightful combination of creamy brie, sweet and tangy blackberry balsamic compote, and buttery toasted rustic bread. The fresh blackberries cooked with balsamic vinegar and honey create a luscious syrup that complements the rich, melty brie perfectly. Garnished with fresh basil, this gourmet grilled cheese is an ideal blend of sweet, savory, and tart flavors, perfect for a sophisticated lunch or light dinner.

Ingredients

Scale

For the Sandwich:

4 slices of rustic bread (such as sourdough or ciabatta)
2 tablespoons unsalted butter, softened
6 ounces brie cheese, rind removed, thinly sliced

For the Blackberry Balsamic Compote:

1/2 cup fresh blackberries
2 tablespoons balsamic vinegar
1 tablespoon honey
Pinch of salt
1/4 teaspoon freshly cracked black pepper

For Garnish:

Fresh basil leaves (optional)

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Instructions

Preheat the skillet: Warm a skillet or griddle over medium heat to prepare for toasting the sandwiches.
Make the blackberry balsamic compote: In a small saucepan, combine the fresh blackberries, balsamic vinegar, honey, a pinch of salt, and freshly cracked black pepper. Cook over medium heat, gently mashing the blackberries with a spoon or fork until the mixture thickens slightly and becomes syrupy, about 5 minutes. Remove from heat and set aside to cool slightly.
Butter the bread: Evenly spread the softened butter on one side of each bread slice to ensure a golden, crispy texture when grilled.
Assemble the sandwiches: Place two slices of bread buttered side down on a clean surface. Layer the thinly sliced brie cheese evenly on the unbuttered side of the bread.
Add the compote: Spoon the prepared blackberry balsamic mixture over the brie cheese, distributing it evenly for balanced flavor in every bite.
Complete the sandwiches: Top with the remaining two slices of bread, buttered side up, forming two sandwiches.
Grill the sandwiches: Place the sandwiches on the preheated skillet or griddle. Cook each side for 3-4 minutes until the bread is golden brown and the brie is melted. Adjust the heat as necessary to prevent burning.
Rest and slice: Remove the grilled cheeses from the skillet and allow them to cool slightly before slicing each sandwich in half for easier serving.
Garnish and serve: Optionally garnish with fresh basil leaves and serve immediately to enjoy the melty, flavorful sandwich at its best.

Notes

Use rustic bread varieties like sourdough or ciabatta for a sturdy sandwich that crisps well.
Removing the rind from the brie makes the texture creamier and prevents strong bitterness.
Adjust the honey in the compote for sweeter or tangier balance as preferred.
Fresh basil adds a subtle herbaceous note and can be omitted if you prefer.
Cook on medium heat to melt the cheese thoroughly without burning the bread.