Parmesan Crusted Blueberry Brie Grilled Cheese – WORKING COPY

A LITTLE ABOUT THIS RECIPE

Blueberries and grilled cheese may not be the first combination that comes to mind—but that’s exactly why this one works.

Creamy Brie brings the richness, fresh blueberries add bright bursts of sweet-tart fruit, and peppery arugula and black pepper pull everything back toward the savory side. A crisp Parmesan crust on the outside gives the sourdough another layer of flavor and texture.

I originally made the blueberry chutney for dipping, but discovered along the way that a thin layer inside the sandwich is pretty delicious too. Use fresh blueberries for a brighter contrast, or chutney for a richer, more indulgent version.

INGREDIENTS

For the Grilled Cheese

8 slices artisan sourdough bread
12 oz Brie cheese, sliced, rind left on
1 cup fresh blueberries
2 cups loosely packed baby arugula
Freshly ground black pepper, as needed
2 tablespoons softened butter
1 cup finely grated Parmesan cheese
Blueberry Chutney, for dipping

METHOD

1. Preheat the griddle. Preheat a griddle to 300–325°F (medium-low). Adjust the heat as needed so the sourdough becomes evenly golden without browning too quickly.

2. Toast the first side. Lightly butter one side of each slice of sourdough. Place the bread buttered-side down on the griddle and cook until evenly golden.

3. Toast the second side. Flip the bread and toast the second side until lightly golden. Keep the slices separate and open-faced.

4. Start the Parmesan crust. Lift each slice of bread from the griddle and sprinkle finely grated Parmesan directly onto the griddle beneath it. Return each slice to the Parmesan so the crust forms on what will be the outside of the finished sandwich.

5. Build the sandwich open-faced. Top one slice with Brie and fresh blueberries. Season with freshly ground black pepper. Continue cooking open-faced until the Parmesan is golden and crisp and the Brie begins to melt. Add the arugula near the end so it just begins to wilt. For a richer variation, replace the fresh blueberries with a thin layer of warm blueberry chutney.

6. Finish and serve. Top with the second slice of bread, Parmesan-crusted side facing out. Remove from the griddle, cut, and serve immediately with warm blueberry chutney alongside for dipping.