Savory Blueberry and Brie Grilled Cheese
Prep Time:
15 minutes
Cook Time:
30 minutes plus cooling
Serves:
4
Ingredients
- 2 Teaspoons Butter
- 4 slices sour dough bread
- 1/2 Tsp. lemon zest
- 1 Tsp. fresh thyme leaves
- 4 Ounces Brie, thinly sliced (remove rind if desired)
- 4 Ounces mascarpone cheese
- 1 Cup baby arugula
- 2 Packages (6 ounces each) Driscoll's Blueberries
- 2 Tablespoons lemon juice
Directions
- PLACE blueberries into a medium saucepan.
- ADD 2 tablespoons lemon juice, 1/2 teaspoon grated lemon zest, and 1 teaspoon fresh thyme leaves.
- BRING to a boil over medium-high heat.
- REDUCE heat to medium and simmer, while STIRRING occasionally, about 20 minutes or until thickened.
- ALLOW blueberries to cool for 15 minutes.
- PREHEAT large skillet over high heat.
- PREHEAT oven to 375°F.
- BUTTER 1 side of each bread slice.
- PLACE bread, butter side down, onto hot skillet.
- COOK bread slices 1-2 minutes or until bottom is toasted golden brown. DO NOT turn bread over.
- TRANSFER bread slices, cooked side down, to an ungreased cookie sheet.
- SPREAD a thin layer of mascarpone cheese over each slice.
- TOP each slice with about 2 tablespoons blueberry spread.
- DIVIDE Brie evenly between bread slices and PLACE on top of blueberry spread.
- BAKE sandwiches in oven about 10 minutes or until cheese is melted.
- TRANSFER sandwiches to serving plates.
- DRIZZLE 1 teaspoon honey over each sandwich.
- TOP each sandwich with about 1/4 cup arugula.
- SERVE immediately.
