Brie and Fig Grilled Cheese with Rosemary Butter
I am going to start this post by saying that I am warning you…..the following recipe will probably make you drool. This grilled cheese sandwich is amazingly, incredibly, over the top delicious. Think grilled cheeses are just for kids? Keep reading.
I found this recipe on Pinterest and when I saw it my mouth dropped open. Where has this been all my life and why didn’t I think of it? Brie cheese and fig jam is one of my favorite combinations. I love eating it on crackers, a spoon, with apple slices, basically anything. It is SO good! I have made it my mission to try all the varieties of Brie that Wegmans carries, because well why not? For this sandwich I used a mild brie but you can use any type you like.
I have made this sandwich twice this week and as I am writing this post I really want to make it a third time. It is so easy to throw together. Just smear some fig jam on a slice of good quality bread, place sliced brie cheese on top of that and close with another bread slice. Combine softened butter and as much rosemary as you like in a small bowl and then spread liberally on both sides of the sandwich. Fry up in a skillet until golden brown and the cheese is melted. Remove from the skillet and devour. I probably don’t have to say the devour part because after taking one bite of this you will probably inhale the whole thing in about 30 seconds.
- ~ 2 Slices of good quality bread (I used Garlic Tuscan)
- ~ 3 to 4 Slices Brie Cheese
- ~ 2 tbls. Fig Jam
- ~ 2 tbls. Butter, softened
- ~ 2 tbls. Fresh Rosemary, finely chopped
- Heat up a skillet over medium heat.
- Combine butter and rosemary in a small bowl.
- Spread the fig jam on one slice of bread and place the sliced Brie cheese on top.
- Top with other slice of bread.
- Spread the Rosemary butter on both sides of bread and place in heated up skillet.
- Cook for a couple minutes until golden brown and flip. Cook another couple minutes on this side until golden brown and cheese is melted.
- Remove from skillet, slice in half, and enjoy!