Grilled Brie

User

13 years ago

This was suppose to be an appetizer, but it ended up being dinner.

Grilled Brie with Baked Garlic, Slow Roasted Cherry Tomatoes and grilled baguette.

Starting with homemade baguettes.

Tomatoes ready for the oven. Seasoned with salt, pepper, oregano and basil and drizzled with olive oil.

Baked Garlic

Slow roasted tomatoes.

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Comments (10)

Islay_Corbel
13 years ago
Mmmmmmmmmmmmmmmmm
sleevendog (5a NY 6aNYC NL CA)
13 years ago
Yum. We did the same last weekend. Our eyes were bigger than our stomachs and had a mixed grill of tuna, shrimp,scallops, lamb sausage planned....ended up saving that for Sunday.
(fortunately we had not yet lit the grill or marinated the seafood)
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Don't know Halloumi...never heard of it....but I am well acquainted with raclette. In "The Olden Days" The Swiss would put a chunk of raclette cheese ( very similar to emmenthaler) near the fire and scrape off the melted outside and put it on bread, or boiled potatoes. Now days there are raclette grills or irons...it's a table top thingey that has a heating element on top and little trays that you slide into slots under the heat source. Each diner is served an assortment meats, sausages and slices of raclette cheese as well as boiled potatoes and cornichons. But raclette is not "grilled" it's melted from a heat source. If you tried to grill a round of brie I would think there would be a very dangerous time when you flip that brie and remove it from the grill without puncturing it! And the length of time to grill it depends very much on how ripe the brie is when you start and how hot your fire is. Why don't you serve cheese fondue? Linda C
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Lou, I think the waffle look for a grilled cheese sandwich is great fun! I love a good slice of tomato on my grilled cheese, also. I love dill pickles on the side, so I'm willing to bet I'd like Grainlady's dill bread for a grilled cheese sandwich. I'm another fan of pepperjack, too. Grilled cheese sandwiches are so easy, quick, and fun to eat. My only problem lately is that I get carried away with adding cheese, and tend to add too much, making the sandwich too greasy. One thing I like to do when making grilled cheese sandwiches is to let some extra cheese fall onto the pan, making sort of cheese chips to go with the sandwiches. I noticed at either Central Market or Whole Foods the other day that they had parmesan crisps for sale for an insane price. They were exactly what I do when I grate extra cheese onto the pan. Sally
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I found this recipe in one of those little recipe books at the check out line at the grocery store. This one is from Betty Crocker. Brie in Puff Pastry with Cranberry Sauce. Cranberry Sauce: 1 C. fresh cranberries 6 T. packed brown sugar 1 T. orange juice 1/2 t. grated orange peel Brie and Pastry: 1 T. butter or margarine 1/3 C. sliced almonds 1 sheet frozen puff pastry (from 17.3 oz package) thawed 1 round of Brie cheese (14 to 15 oz) 1 egg beaten Assorted crackers or sliced fresh fruit 1. In 1 quart saucepan, mix cranberries, brown sugar and orange juice. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 15 to 20 minutes stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel; remove from heat. 2. In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat. 3. Heat oven to 400. Spray cookie sheet with cooking spray. On lightly floured surface, roll pastry into 16 x 9 inch rectangle. Cut out one 8 1/2 inch circle and one 7-inch circle from pastry. 4. Place cheese round on center of large circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edge of pastry with egg. Place 7-inch circle on top, pressing around edge to seal. Brush top and side of pastry with egg. Cut decorations (using small cookie cutters) from remaining pastry and arrange on top; brush with egg. Place on cookie sheet. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 1 hour before serving. Serve with crackers. I made this last year and it was wonderful! I highly recommend it. Chris
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Your cauliflower looks delicious. I would test your brie like mentioned. It does work but the variety will do tell. Not often a 'topping' melting cheese. I have gently taken the rind 'top' off of a small very thick wheel...but gave it a crust of fluffy shaved parm and gruyere tossed with some panko and a bit of avocado oil, then under the broiler to toast and bubble...an app. With chrisp veggies. (test on a toasted baguette slice). Some do just ok, some run like a river quickly. I agree a brie sauce can be very good...but would not choose it over other good 'sauce' cheeses. (i think of the rind as an ugly one). One rind that has absolutely no flavor and such an odd texture. We had a wheel of brie at work today...and an outstanding swiss. Odd maybe but i just love the hard edge of a good swiss.
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sally2_gw
13 years ago
Oh, yeah!

Sally
foodonastump
13 years ago
That's definitely a snack that turns into dinner - how can you stop eating it? Looks great.
trudy_gw
13 years ago
My kind of meal. Would love to dine with you!

Have you made 'Summer Pasta'? Not sure if there is a recipe anywhere. It would of worked wonderfully with our high heat earlier this week.

Chopped Roma Tomatoes
Pieces of Brie
Garlic-lots
Basil
Olive oil
Salt and pepper to taste

Mix in a glass bowl and set outside to marinate 6-8 hrs. Longer the better flavors marinate together.
Put over your favorite pasta! Have plenty of crusty bread handy to mop up the sauce.
Bumblebeez SC Zone 7
13 years ago
If I ever win the Ann T lottery and get to pick whatever meal I want you to make, this is it.
bcskye
13 years ago
Oh my gosh, Ann! That looks so good.
User
Original Author
13 years ago
The grilled brie was good, but I also like warm goat cheese with baked garlic and roasted tomatoes.

Easy dinner. Just needs a good red wine.

Trudy, I've made a similar salad. But I've never left it outside.

~Ann
triciae
13 years ago
Looks great, Ann! We would easily make that dinner. Nice meal to have outside on the patio or at the marina.

Try Trudy's idea allowing the tomato mixture to sit in the sun. I've been doing that since our Denver days. There's no tomato quite as good as a sun warmed tomato! It really makes a difference.

/t
annie1992
13 years ago
Ann, that looks delicious, although I can't imagine anything on your bread that wouldn't be wonderful.

Trudy, I've made a similar topping for pasta too, I don't care for the long cooked tomato sauces but I love the fresh vegetables over whole wheat or homemade pasta.

Annie

Grilled Brie

Comments (10)

Islay_Corbel

sleevendog (5a NY 6aNYC NL CA)

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Grilled Brie

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