Blueberry and Brie Grilled Cheese
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It's May, which means we've just about reached the start of harvesting season for blueberries. As one of the most well known of the summer berries (alongside strawberreis, blackberries and raspberries), I see their presence as something of a sign that summer may finally be upon us. In truth, the start of harvesting season may be a little early to start declaring that summer is here, but I like the optimism that this approach brings; as long as the sun shows up and plays the role I expect of it, I'm not going to complain about the date.
On their own, blueberries have a mildly sweet flavour that is slightly tart and tangy. I chose to simmer them with lemon juice to create more of a sauce, with the lemon enhancing that tang and adding an acidic sharpness that cuts through the flavour and prevents it from becoming too heavy. Pairing this with brie was my first choice, and it works well; the lemon continues it's ninja-like cutting of flavours to leave a familiar creamy base, and the blueberry works to bring a perfect summery richness to the flavour. A spoonful of honey rounds out that sweet rich high end, and a sprinkling of fresh basil adds a clean, refreshing edge to the finished product.
Even if it's raining outside, just create your own and pretend that summer is here; you won't regret it.
Blueberry and Brie Grilled Cheese
Serves: 2 People
Blueberry and triple-crème brie, punctuated with fresh basil and maple blended honey.
Ingredients
- 4 Slices White Bread
- 100g Triple-Crème Brie
- 100g Blueberries
- 1 Lemon
- 6 Leaves Fresh Basil
- 2 Teaspoons Honey
- A Knob of Butter
Instructions
- Dice the basil and thinly slice the brie, setting both to one side for now.
- Slice the lemon in half, and squeeze the juice into a pan, removing any pips.
- Add the blueberries to the pan with the lemon juice, and raise to a medium temperature such that the blueberries will begin to simmer.
- Bring a skillet to a low/medium temperature, and melt in the knob of butter.
- Place all four slices of bread into the skillet.
- Add the sliced brie to two of the pieces of bread.
- Spoon the blueberries evenly on top of the brie.
- Sprinkle the diced basil on top of the blueberries, then top with a teaspoon of honey.
- Flip the remaining two slices of bread on top to complete each sandwich, then continue to grill until nicely bronzed, flipping as necessary.
Notes & Tips
As always with grilled cheese sandwiches, using a lower temperature allows for everything to melt together without the risk of burning the outside. I personally used a honey that was blended with maple syrup, but either is sufficient to add th requisite sweetness; go with what you have available. When simmering the blueberries, I added a couple of cinnamon sticks to add a little extra flavour, although this turned out to have a much less pronounced effect than intended.
