Brie and Balsamic Strawberries Grilled Cheese

Brie and Balsamic Strawberries Grilled Cheese

Jason Sobocinski suggests serving this peppery sandwich with Sonoma County Merlot from St. Francis Winery, as the strawberries bring out the wine's notes of black fruit, herbs, and hints of chocolate.

Click here to learn how to pair wine with grilled cheese sandwiches.

2
Servings
713
Calories Per Serving
Deliver Ingredients
Makes
2

Ingredients

  • t pint fresh strawberries, washed, hulled, and sliced
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon freshly ground black pepper
  • 1 large sprig fresh thyme, removed from the stem and lightly chopped
  • 1/2 a good baguette, cut in half lengthwise, then horizontally
  • 6-8 Ounces Ile de France Brie
  • 3 Tablespoons unsalted butter, softened

Directions

Preheat the oven to 400 degrees.

In a bowl, add balsamic vinegar, strawberries, pepper, and thyme. Mix vigorously, cover with plastic wrap, and allow to sit in the refrigerator for 10 minutes (up to an hour).

With your hands, flatten the baguette out so that it is as thin as possible.

Butter the inside of the baguette and invert it. The outer crust is now going to be the inside of the sandwich.

Assemble sandwiches by placing some sliced Brie onto the outer crust of the baguette, buttered sides facing out.

In a large pan over medium heat, cook the sandwiches using a weight (another pan, or a brick wrapped in foil) to press down on the sandwich lightly.

Flip and repeat so both sides are nicely browned.

Allow sandwiches to rest for 3 minutes before slicing and eating.

Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.

Nutritional Facts

Total Fat
47g
72%
Sugar
6g
N/A
Saturated Fat
29g
100%
Cholesterol
145mg
48%
Protein
29g
59%
Carbs
45g
15%
Vitamin A
324µg
36%
Vitamin B12
2µg
28%
Vitamin B6
0.3mg
16.6%
Vitamin C
4mg
7%
Vitamin D
0.8µg
0.2%
Vitamin E
0.9mg
4.7%
Vitamin K
10µg
12%
Calcium
254mg
25%
Fiber
3g
11%
Folate (food)
109µg
N/A
Folate equivalent (total)
195µg
49%
Folic acid
50µg
N/A
Iron
4mg
23%
Magnesium
55mg
14%
Monounsaturated
13g
N/A
Niacin (B3)
4mg
20%
Phosphorus
281mg
40%
Polyunsaturated
2g
N/A
Potassium
322mg
9%
Riboflavin (B2)
0.9mg
50.5%
Sodium
1083mg
45%
Thiamin (B1)
0.6mg
40.5%
Trans
0.7g
N/A
Zinc
3mg
22%

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