Grilled Brie And Tomato Sandwiches Recipes

GRILLED BRIE WITH ROASTED CHERRY TOMATOES

Steps:

• Pre-heat air fryer to 225ºF.
• Toss the cherry tomatoes in a bowl with the olive, balsamic vinegar, salt and pepper. Air-fry the cherry tomatoes for 45 minutes, tossing them at least 3 times during the cooking time. The tomatoes should be soft and some of them will burst open. Let the tomatoes cool down a little and then stir in the fresh parsley.
• Pre-heat your outdoor grill to medium-low heat. Brush both sides of the Brie wheel with olive oil and sprinkle with Italian seasoning, if using.
• Slice the bread into ½ inch slices. If you are using baguette, slice it on the bias. Brush one side of the bread with olive oil. Grill the bread on both sides until lightly browned. Set the bread aside on your serving platter.
• Place the Brie wheel directly on the grill grate. After 3 minutes or so, when the Brie has grill marks on the bottom, flip it over and mark the second side. Lower the flame on your grill and let the Brie heat through until it is soft and melted, another 5 to 10 minutes. The Brie will be soft to the touch and start to expand a little. Watch carefully and remove the Brie before the rind cracks and the cheese starts to leak out. Transfer the wheel to your serving platter.
• Drizzle the Brie with balsamic glaze (if using) and sprinkle the basil on top. And serve immediately with the toasted bread slices and roasted tomatoes.

GRILLED CHEESE AND TOMATO SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
• Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
• Cook until lightly browned on one side. Flip over and cook until cheese is melted.

SPICY TOMATO BISQUE WITH GRILLED BRIE TOAST

Steps:

• Preheat the oven or a toaster oven to 400 degrees F (200 degrees C). Spread the Brie cheese onto two slices of bread, and top with remaining slices. Place on a baking sheet and toast in the oven for about 8 minutes, turning once halfway through. Cut in half, and set aside.
• In a saucepan over medium heat, stir together the tomato puree, red pepper flakes, black pepper, basil, and sugar. Bring to a simmer, and cook for 10 minutes.
• Whisk in the cream cheese until well blended, then stir in the milk. Heat through without bringing to a boil. Stir in the fresh basil, and remove from the heat.
• To serve, place each sandwich half into a separate bowl. Ladle soup over each one into the bowl. Serve immediately.

GRILLED BRIE AND GOAT CHEESE WITH BACON AND GREEN TOMATO

Steps:

• Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.
• Heat a cast iron griddle or cast iron pan over medium heat.
• Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.