Cherry Bomb Salad With Grilled Brie Sandwich Recipes

CHERRY BRIE TOSSED SALAD

Steps:

• In a small bowl, whisk the dressing ingredients; set aside., For salad, in a heavy skillet, melt butter over medium heat. Add almonds and cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart., In a large salad bowl, combine the romaine, cheese and cherries. Whisk dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.

BACON BRIE GRILLED CHEESE

Steps:

• In a small bowl, whisk 2 tablespoons oil, lemon juice, honey, salt and pepper until blended. Add spinach; toss to coat., Place half of the cheese on four bread slices. Layer with bacon, spinach mixture, apple and remaining cheese. Top with remaining bread; brush outsides of sandwiches with remaining oil., In a large skillet or grill pan, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

GRILLED BRIE AND PEAR SANDWICH

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

CAPRESE BRIE ON THE GRILL

Steps:

• In large bowl, combine cherry tomatoes and garlic , then toss with olive oil.
• Season to taste with salt, pepper and red pepper flakes.
• Place brie in cast Iron skillet then top with tomato mixture.
• Place on hot grill and cook until brie is melted, about 20 minutes. (Just because it isn't oozing, doesn't mean it's not hot and ready, to test just poke sides with a knife to see if cheese is melty inside).
• Drizzle with balsamic glaze and garnish with basil.
• Serve warm with baguette slices.

BRIE GRILLED CHEESE SANDWICH

Steps:

• Spread Brie onto one slice of French Bread.
• Spread Quince Jam onto other slice of French Bread.
• Combine French Bread Slices by placing the Brie and Jam sides together.
• Butter exposed bread slices.
• Heat up skillet at medium-low with enough EVOO to coat the bottom.
• Grill each side of the sandwich until medium brown, not burnt and cheese is melted inside.

CHERRY BRIE TOSSED SALAD

Steps:

• In a jar with a tight fitting lid, combine first 5 ingredients; shake until sugar is dissolved.
• For salad, in a heavy skillet, melt butter over med. heat. Add almonds and cook and stir until nuts are toasted, about 4 minutes. Sprinkle with sugar; cook and stir until sugar is melted, about 3 minutes. Spread on foil to cool; break apart.
• In a large salad bowl, combine the romaine, cheese and cherries. Shake dressing; drizzle over salad. Sprinkle with sugared almonds and toss to coat.

GRILLED HAM AND BRIE SANDWICHES

Steps:

• Butter one side of each slice of bread. Turn them butter down side on waxed paper,saran wrap or something on the counter.
• Spread with mustard then layer with ham and Brie.
• Top with a slice of sourdough, butter out.
• Heat pan or griddle to medium heat and grill sandwiches.
• When brown to your liking, turn them over and grill again.

CHERRY BOMB SALAD WITH GRILLED BRIE SANDWICH

Steps:

• To Make Candied Tomatoes: In a glass bowl, combine halved cherry or grape tomatoes, sugar, bay leaf, thyme sprig and rosemary sprig.
• Squeeze juice from 2 slices each of lemon and orange and add along with the rind; toss making sure the tomatoes are covered with the sugar.
• Cover and refrigerate for 24 hours.
• To Complete the Candied Tomatoes: Heat a small skillet over medium-high heat, add tomato mixture and bring to a boil, stirring occasionally.
• Add 1 tablespoon white wine and cook for 1 minute.
• Strain through sieve into a bowl, reserving the liquid. Discard herb stems and rinds. Refrigerate candied tomatoes and liquid to cool.
• To Make Candied Tomato-Lemon Vinaigrette: In a small bowl, whisk 2 tablespoon reserved candied tomato liquid, 1 teaspoon grated lemon zest and 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, pinch each of salt and pepper.
• Slowly whisk in 1/4 cup extra virgin olive oil. Taste and adjust seasoning.
• To Complete Brie Grilled Cheese: Preheat oven to 350°F.
• Place french bread slices on a work surface; butter one side and turn over, buttered side down. Place one slice of Brie on each bread slice.Top two slices evenly with the candied tomatoes and bacon.
• Sprinkle each slice of bread with pepper. Cover tomato side with the Brie side, leaving buttered side out.
• Heat a large ovenproof skillet over medium heat. Cook sandwiches for 3 minutes on each side or until golden brown.
• Place skillet in oven for 5-7 minutes or until the cheese is melted. Let sandwich rest for 1 minute; cut in half and place on plates; sprinkle with salt.
• To Finish: Place salad in a bowl and toss with enough candied tomato-lemon vinaigrette to coat. Divide among plates. Serve with Grilled Brie Sandwich.