Blackberry Balsamic and Brie Grilled Cheese

Blackberry Balsamic and Brie Grilled Cheese is a sandwich that changed how I think about lunch. This combination brings sweet berries, tangy balsamic, and creamy cheese together in one amazing bite. I make these sandwiches when I want something special but don’t have much time. You could try this recipe today with just a few ingredients. It has a fancy taste but we can make it in about 25 minutes.

Ingredient Notes

Blackberries: I use fresh blackberries when they’re in season. These berries have the right balance of sweetness and tartness. During winter months, frozen blackberries work well too – just thaw and drain them first.

Balsamic vinegar: This adds depth and tanginess to the jam. The vinegar cuts through the richness of the brie. I recommend using a good quality balsamic for the best flavor.

Sugar: Regular granulated sugar helps balance the tartness of the berries and vinegar. You can adjust the amount based on how sweet your blackberries are.

Lemon juice: This brightens up the jam and helps it set properly. Fresh lemon juice tastes better than bottled in this recipe.

Brie cheese: Double cream brie melts beautifully and has a buttery flavor that pairs well with the blackberry jam. Remove the rind if you don’t like its earthy taste, but I keep it on for extra flavor.

Fresh thyme: The herb adds an unexpected earthy note that complements both the blackberries and the cheese. If you don’t have fresh thyme, dried works too (use 1 teaspoon instead).

Sourdough bread: The slight tanginess of sourdough stands up well to the strong flavors. The sturdy texture holds everything together.

Butter: This helps achieve that golden crust we all love on grilled cheese. I spread it generously on the outside of the bread.

How to Make Blackberry Balsamic and Brie Grilled Cheese

First, I make the blackberry balsamic jam. I combine blackberries, balsamic vinegar, sugar, lemon juice, and a pinch of salt in a saucepan. Then I bring everything to a boil over medium-high heat. After that, I reduce the heat and let the berries simmer.

I break down the berries with a wooden spoon or potato masher while they cook. The mixture needs to simmer for 7-10 minutes until it thickens into a jam consistency. I know it’s ready when it coats the back of a spoon. Then I transfer it to a bowl and let it cool down.

For the sandwich assembly, I slice the brie into ½-inch thick pieces. I heat a skillet over medium heat – not too hot or the bread will burn before the cheese melts.

I butter one side of four bread slices and place them butter-side down in the pan. Then I arrange brie slices on top of each piece. While the bread gets golden and the brie starts to soften, I sprinkle the cheese with chopped thyme.

Next, I spread a thick layer of blackberry jam on the remaining bread slices and place them jam-side down over the melting brie. I butter the top sides of the bread and carefully flip the sandwiches. They need to cook until the bottom is golden brown and the brie is completely melted.

Finally, I transfer the sandwiches to a cutting board and let them cool for a few minutes before cutting. This waiting step helps the cheese set slightly so it doesn’t all ooze out when cut.

Variations of Blackberry Balsamic and Brie Grilled Cheese

When I want to change things up, I try these variations:

Add prosciutto: A thin layer of prosciutto adds a salty element that balances the sweet jam.

Switch the fruit: Raspberries or strawberries work nicely instead of blackberries.

Try different herbs: Basil or rosemary can replace thyme for a different flavor profile.

Add honey: Drizzling a little honey between the cheese and jam layers adds extra sweetness.

Spice it up: Sometimes I add a pinch of red pepper flakes to the jam for a sweet-heat combination.

Best Bread for Brie Grilled Cheese

Sourdough is my top choice for this sandwich because its flavor and structure hold up to the fillings. Other breads that work well include:

Brioche: The buttery, slightly sweet flavor complements the brie and berries.

Ciabatta: The airy holes catch the melting cheese and jam in delicious pockets.

Whole grain: For a heartier sandwich, whole grain adds nice texture and nuttiness.

French baguette: Sliced diagonally, this creates a crispy exterior with a chewy middle.

The most important thing is choosing bread that can handle the fillings without getting soggy.

Can You Make It Ahead of Time?

I make the blackberry balsamic jam up to a week ahead and store it in the refrigerator. This saves time when I want to make a quick sandwich.

However, I don’t recommend assembling the entire sandwich ahead of time. The bread gets soggy, and the cheese hardens when refrigerated and reheated.

For a party, I prepare all ingredients separately: make the jam, slice the cheese, and have the bread ready. Then guests can build their own sandwiches that I grill on the spot.

What to Serve with Blackberry Balsamic and Brie Grilled Cheese

This sandwich pairs well with many sides:

Simple green salad: The fresh, light taste balances the richness of the sandwich.

Tomato soup: A classic pairing that never disappoints.

Sweet potato fries: The sweetness complements the blackberry jam.

Pickles: The acidity cuts through the rich cheese.

Fresh fruit: Apple slices or grapes add freshness to the meal.

Tips for the Best Grilled Cheese Ever

After making this sandwich many times, I’ve learned these helpful tips:

1. Grate some of the brie for faster, more even melting.
2. Bring the brie to room temperature before using it.
3. Use medium-low heat to give the cheese time to melt before the bread burns.
4. Press down gently on the sandwich with a spatula while cooking.
5. Let the jam cool completely before spreading it on the bread.
6. Butter the bread, not the pan, for the most even browning.
7. Don’t rush the process – slow and steady makes the best grilled cheese.

Recipe FAQs

Can I use a different cheese? Yes! Camembert works well, and so does creamy goat cheese.

How thick should I cut the bread? About ½-inch thick slices work best.

Can I make this without sugar? You can reduce the sugar or use honey instead, but some sweetener helps balance the tart berries.

How do I know when the jam is thick enough? It should coat the back of a spoon and leave a clear path when you run your finger through it.

Can I freeze the blackberry jam? Yes, it freezes well for up to 3 months in an airtight container.

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