A Brie Grilled Cheese with Fig Jam and Apples is a delightful combination of creamy, savory, and sweet flavors, just like Balsamic Blueberry Grilled Cheese Sandwich.
Imagine sinking your teeth into a decadent Brie grilled cheese, where the creamy richness of the cheese melds harmoniously with the sweet, earthy notes of fig jam and the crisp freshness of sliced apples.
This elevated twist on a classic sandwich brings forth Mediterranean flavors that dance on your palate.
The bread, brushed with a luscious layer of pomegranate molasses adds a tantalizing depth, its tangy sweetness perfectly complementing the savory Brie, as cherries do for this Cherry Walnut Baked Brie.
Each bite is a celebration of textures and tastes, with the gooey cheese stretching delightfully as you savor the interplay of fruity sweetness and nutty richness, making this gourmet grilled cheese sandwich an unforgettable culinary experience.
Brie Grilled Cheese with Fig Jam and Apples
4 slices bread, we used a olive rosemary bread, opt for sourdough, whole grain, brioche among others
6 ounces of Brie cheese, rind removed and sliced
1/4 cup fig jam, find at Mediterranean or Lebanese markets
4 teaspoons pomegranate molasses
1 medium Granny Smith, thinly sliced
4 tablespoons unsalted butter
4 sprigs fresh thyme, for garnishing
8 large butter leaf lettuce leaves, washed
Slices of raw golden beet, daikon radish, purple cabbage, garnishing
Prepare the Ingredients:
Remove the rind from the Brie cheese and divide 3 ounces for each sandwich.
Wash and core the apple, then slice into thin rings.
Assemble the Sandwich:
On a clean cutting board, lay out four slices of bread. Spread 1 teaspoon pomegranate molasses onto each slice. Spread a generous layer of fig jam on two slices of bread.
On top of the fig jam, layer the Brie slices and then add the apple slices. Top with a slice of bread.
Cooking:
In a large nonstick skillet, heat 2 tablespoons of butter over medium heat.
Carefully place the sandwiches in the skillet and cook for about 3-4 minutes, or until the bottom is golden brown.
Flip the sandwiches gently, adding the remaining butter to the skillet if necessary, and cook for another 3-4 minutes until the cheese is melted and the other side is golden.
If the cheese is not melting well, you can place the skillet under the broiler set on high for 2-3 minutes.
Serving:
Once cooked, remove the sandwiches from the skillet and let them rest for a minute.
Cut each sandwich in half diagonally and arrange on a plate of butter lettuce leaves, slices of gold beet, daikon radish, red cabbage and a few sprigs of fresh thyme.
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What a delicious meal this must be!
Yes it was – you should try it