Grilled Cheese…Literally

There’s something so captivating about warm, gooey cheese on crispy bread. Pair it with grilled, in season, perfectly ripe stone fruit! What a show stopper. I saw this on TV and knew I’d be picking up a wheel of brie on my next trip to the store. This is such a simple way to turn your average cheese plate into a summer BBQ hit. When you walk outside with brie and fresh apricots, no one is going to expect you to fire up the grill. The element of surprise! 🙂


I chose apricots because they looked picture perfect at the store and I LOVE the way they taste with brie, but any other stone fruit in season (peaches, nectarines, plums, etc.) would do.

Here’s what you need:


Here’s what to do. Cut each apricot in half, remove the pit, and brush the open side with vegetable or canola oil. Brush each side of the brie and bread slices with the oil as well.


Over medium heat, grill the fruit and bread until the fruit is soft and the bread is toasted. Grill the brie for 10-15 minutes on one side (or until the corners begin to crack and ooze).


Carefully flip the brie and cook for another 5 minutes.



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