Cranberry Pear Brie Grilled Cheese Recipes

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CRANBERRY, PEAR, & BRIE GRILLED CHEESE



Cranberry, Pear, & Brie Grilled Cheese image

Now THIS is a great way to use up Thanksgiving leftovers. Melty, savory brie melts over sweet pears and mingles with tart cranberry sauce. It's not the prettiest sandwich in town, but it might just be the tastiest.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 5

4 slices sourdough bread
2 tablespoons butter (softened)
4 ounces Brie cheese (sliced about 1/4-inch thick)
1 large ripe pear (cored and sliced about 1/4-inch thick (I've used both bartlett and anjou, both good))
1/2 cup cranberry sauce

Steps:

  • Warm a large skillet over medium-low heat.
  • Butter each slice of bread on one side. Lay two slices, buttered side down, in the skillet. Carefully lay the pear slices evenly on both slices of bread the bread in the skillet, cover with a single layer of brie, and carefully spoon the cranberry sauce over the top of each. Top with remaining slices of bread, butter side up.
  • Cook, occasionally pressing gently with the back of a spatula to help the ingredients meld together, flipping occasionally, until sandwich is golden brown and the cheese is melted and oozing a bit out of the sides.
  • Slice each sandwich in half and serve.

GRILLED BRIE AND PEAR SANDWICH



Grilled Brie and Pear Sandwich image

This grilled Brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers and cheese-industry marketing cartels. I'm looking at you, Wisconsin.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes     Grilled Cheese

Time 15m

Yield 1

Number Of Ingredients 7

2 tablespoons butter, softened
2 thick slices French bread
6 thin slices Brie cheese, or more to taste
12 fresh thyme leaves, or to taste
1 pinch cracked black pepper
6 slices pear (such as Bosc)
salt to taste

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.

Nutrition Facts : Calories 670.3 calories, Carbohydrate 56.5 g, Cholesterol 121.1 mg, Fat 41.3 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 25.5 g, Sodium 998.4 mg, Sugar 10.4 g

GRILLED PEAR & BRIE SANDWICH



Grilled Pear & Brie Sandwich image

Time 10m

Number Of Ingredients 7

2 slices of sourdough, french or Italian bread.
6 - 8 thin slices of brie cheese
6 - 8 thin slices of pear, skin on or off - your choice.
8 - 12 thyme leaves
Pinch of pepper
Pinch of salt
2 - 3 tablespoons of butter

Steps:

  • Set pan on stove and turn stove to medium-low heat. Generously butter two slices of bread and place in pan. Place thin slices on each slice of bread, covering entire slice. On ONE of the brie topped slices, LIGHTLY pepper brie. Sprinkle thyme onto brie. On top of the pepper & brie, place pears slices, covering entire slice of bread. LIGHTLY sprinkle salt onto pears. Flip brie only slice of bread on top of pear slice of bread. Grill, flipping every minute or two until bread is golden brown on both sides and brie is melted. Remove and slice in half and devour!

ROASTED CRANBERRY & BRIE GRILLED CHEESE SANDWICH



Roasted Cranberry & Brie Grilled Cheese Sandwich image

Roasted cranberries and soft and gooey Brie cheese, this is so good, and it's so pretty too! You can use the recipe I have posted( ), or use cranberry sauce of your choice. Enjoy! Recipe by Jerry James Stone on Cooking Stoned.

Provided by Sharon123

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 4

2 slices sourdough bread (or bread of your choice)
1 ounce brie cheese, room temperature
1 tablespoon baked cranberry sauce (try Baked Cranberry Sauce)
1 tablespoon butter, softened

Steps:

  • Softened butter works best on a grilled cheese. Just let it sit out and then smear it all over the bread. You only need to butter one side of each slice. This is the side that will be grilled.
  • Smear the brie and roasted cranberries onto the side of the bread that is not buttered. And sandwich it with another buttered slice(with butter on the outside). All this butter and cheese is making me hungry!
  • In my opinion, a grilled cheese sandwich is best done in a iron skillet. You don't need it to be very hot. Turn the stove to a medium-high heat, and once the skillet is warmed, add the sandwich. Let it sit for two minutes and then flip it. It should come out perfect every time!

BAKED BRIE WITH PEAR, CRANBERRY & WALNUT CONSERVE RECIPE - (4.7/5)



Baked Brie with Pear, Cranberry & Walnut Conserve Recipe - (4.7/5) image

Provided by sesimneal

Number Of Ingredients 12

BRIE:
1 *1 Wheel (2-pound) firm Brie (rind intact)
*chilled 2 pk (17 1/4-ounce) frozen *puff pastry sheets (4 pastry -sheets)
*thawed 1 lg egg, beaten lightly
CONSERVE:
2 *2T unsalted butter
4 *4 bartlet or bosc pears (peeled, cored and diced)
2 *2T brown sugar
*¼ cup dried cranberries
*¼ cup chopped walnuts
*¼ t allspice
*¼ t nutmeg

Steps:

  • To make the conserve: 1. Heat the butter in a heavy pan over medium heat until it begins to foam 2. Add the pears and cook stirring for 2 - 3 minutes, until the pear is tender 3. Stir in the brown sugar, dried cranberries, walnuts and spices 4. Continue cooking for 10 minutes, then set aside and cool to room temperature To make the brie: 1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds 2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds 3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds 4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes 5. Preheat oven to 425 F. and lightly grease a baking sheet. 6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. 7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm * Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.

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