I couldn’t resist riffing on Cheese And Jam, tucking blackberry balsamic jam and brie into a grilled cheese that hides a surprising twist.

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I wasn’t expecting a grilled cheese to make me stop mid bite, but this Blackberry Balsamic And Brie Grilled Cheese did. Sweet and tart fresh blackberries press into molten brie cheese and the whole thing somehow tastes like a clever trade secret.

It’s not fussy yet feels special, the kind of thing I bring to parties when I want people asking where I found it. I can picture it on lists like Fancy Grilled Cheese Ideas or sitting proud on a Grilled Cheese Charcuterie Board.

Try it once and you’ll start wondering when you’ll get to eat it again.

Ingredients

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Thick sourdough gives chew, hardy crust some fiber and slow carbs, tastes tangy
Creamy brie melts gorgeously, offers protein and fat, slightly earthy mild tang
Fresh blackberries add bright sweet tart notes, fiber vitamin C and antioxidants
Balsamic brings glossy sweet acid, deep flavor that balances richness a little sharp
Sugar or honey boosts sweetness quickly, honey adds floral notes and extra moisture
Lemon juice lifts flavors with fresh citrus brightness, cuts through rich cheese
Butter crisps bread, adds rich mouthfeel and savory fat, helps golden browning

Ingredient Quantities

4 thick slices sourdough or country bread

8 ounces brie cheese, rind left on or trimmed

1 cup fresh blackberries

2 tablespoons balsamic vinegar

2 tablespoons granulated sugar (or honey)

1 teaspoon fresh lemon juice

pinch kosher salt

freshly ground black pepper, a pinch or to taste

2 tablespoons unsalted butter, softened

How to Make this

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1. Make the blackberry balsamic jam: in a small saucepan combine 1 cup blackberries, 2 tablespoons balsamic vinegar, 2 tablespoons granulated sugar or honey, 1 teaspoon lemon juice and a pinch of kosher salt.

2. Crush the berries with the back of a spoon, bring to a gentle simmer over medium heat, then lower heat and simmer until thickened about 6 to 8 minutes, stirring so it doesn’t stick. taste and stir in a small pinch of freshly ground black pepper. set aside to cool slightly.

3. Slice the brie into 1/4 inch to 1/2 inch pieces; you can leave the rind on or trim it off if you want a creamier melt.

4. Butter the outsides of each of the 4 slices of bread with the softened unsalted butter so the buttered sides will be the exterior when grilling.

5. On the unbuttered side of two slices spread a generous layer of the cooled blackberry balsamic jam, leaving a little border so it doesn’t ooze out.

6. Arrange the brie slices over the jam, overlapping so you get ooze in every bite, and grind a little extra black pepper over the cheese if you like. top with the other slices of bread, buttered side out.

7. Heat a heavy skillet or cast iron pan over medium-low heat. place the sandwiches in the pan, press down gently with a spatula or a heavy spoon, and cover with a lid or a sheet of foil to trap heat so the brie melts without burning the bread.

8. Cook about 3 to 4 minutes per side, checking often, until bread is golden brown and cheese is molten. add a little more butter to the pan if one side is browning too fast.

9. Let the sandwiches rest a minute, then slice and serve warm so the brie is perfectly gooey. enjoy the tangy jam with that creamy cheese, it’s totally worth the tiny bit of effort.

Equipment Needed

1. Small saucepan, about 1 to 2 quart, for cooking the blackberry balsamic jam
2. Wooden spoon or the back of a spoon, to crush berries and stir
3. Measuring cup and measuring spoons for the sugar, vinegar and lemon juice
4. Chef’s knife and cutting board, to slice the brie (or trim the rind if you want)
5. Butter knife or small offset spatula, to butter the bread and spread jam
6. Heavy skillet or cast iron pan, for grilling the sandwiches on medium low heat
7. Heatproof spatula or turner plus a lid or sheet of foil to press and trap heat so the brie melts
8. Plate and serrated knife for resting and slicing the finished sandwiches

FAQ

Can I use frozen blackberries?

Yes. Thaw and drain them first, then simmer with the balsamic and sugar until syrupy so they wont make the sandwich soggy. If they're still watery, strain a bit before assembling.

Do I have to remove the brie rind?

No, the rind is edible and helps the cheese hold together, but if you dont like the texture you can trim it off. Slice thin so the brie melts evenly.

How do I keep the bread from getting soggy?

Toast on medium-low, butter the outside of the bread, and make sure the blackberry mixture is reduced and not runny. Press gently with a spatula while cooking to get a crisp crust, and use a lid briefly to melt the cheese instead of cooking longer.

Can I substitute ingredients?

Totally. Use honey instead of sugar, a balsamic glaze instead of plain vinegar, or camembert for brie. Just avoid super-wet fillings or the sandwich will lose its crunch.

How long should I cook it and whats the best heat level?

Cook on medium-low about 3 to 5 minutes per side until golden and the cheese is melty. Cover the pan for 1 to 2 minutes if the bread is browning too fast but the cheese isnt melted yet.

What should I serve it with?

Keep it simple: a light green salad, a bowl of tomato soup, or extra fresh blackberries. Cut the sandwich on the diagonal and serve warm, people always love that.

Blackberry Balsamic And Brie Grilled Cheese Recipe Substitutions and Variations

Bread: Try ciabatta, a crusty baguette or thick sliced whole wheat. They hold up to the melty cheese and jammy berries better than soft sandwich bread so you get less sog and more crunch.
Brie: Swap with camembert or fontina for a very similar creamy melt. For a tangier bite use mild goat cheese, but it wont ooze the same way so slice it thicker.
Blackberries: Use raspberries or blueberries, or spread fig or raspberry jam if fresh berries arent available. Jam gives a smoother, easier to spread sweetness.
Balsamic vinegar or sugar: Use a balsamic glaze for a sweeter richer punch, or replace with red wine vinegar plus a teaspoon of honey or maple syrup. You can also swap the granulated sugar for honey or maple syrup if you want a more natural sweetener.

Pro Tips

1) Cook the jam so it gets syrupy but not rock hard, it will thicken a lot as it cools. Taste as you go and add just a tiny pinch of black pepper at the end for a surprising pop. If it stays too loose after cooling, stir in a half teaspoon of cornstarch dissolved in a teaspoon of water and simmer 30 seconds.

2) Chill the brie for 10 minutes before slicing if you want neater cuts, or slice thinner for faster, more even melting. Leaving some rind gives the sandwich structure, trimming it gives creamier melt — either is fine, just be consistent.

3) Stop soggy bread before it starts: lightly toast the inside faces or spread a thin film of butter or cream cheese on the inside surface as a moisture barrier. Also leave a small border of jam away from the edges so less ooze escapes while cooking.

4) Low and slow is your friend. Use a heavy pan, cover the sandwich and press gently so the cheese melts without the bread burning. If one side browns too fast, add a little more butter or lower the heat and be patient. Let sandwiches rest a minute after cooking so the cheese settles, makes slicing cleaner.

Blackberry Balsamic And Brie Grilled Cheese Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I couldn't resist riffing on Cheese And Jam, tucking blackberry balsamic jam and brie into a grilled cheese that hides a surprising twist.

Servings

servings

Calories

831

kcal

Equipment: 1. Small saucepan, about 1 to 2 quart, for cooking the blackberry balsamic jam
2. Wooden spoon or the back of a spoon, to crush berries and stir
3. Measuring cup and measuring spoons for the sugar, vinegar and lemon juice
4. Chef’s knife and cutting board, to slice the brie (or trim the rind if you want)
5. Butter knife or small offset spatula, to butter the bread and spread jam
6. Heavy skillet or cast iron pan, for grilling the sandwiches on medium low heat
7. Heatproof spatula or turner plus a lid or sheet of foil to press and trap heat so the brie melts
8. Plate and serrated knife for resting and slicing the finished sandwiches

Ingredients

4 thick slices sourdough or country bread
8 ounces brie cheese, rind left on or trimmed
1 cup fresh blackberries
2 tablespoons balsamic vinegar
2 tablespoons granulated sugar (or honey)
1 teaspoon fresh lemon juice
pinch kosher salt
freshly ground black pepper, a pinch or to taste
2 tablespoons unsalted butter, softened

Directions

Make the blackberry balsamic jam: in a small saucepan combine 1 cup blackberries, 2 tablespoons balsamic vinegar, 2 tablespoons granulated sugar or honey, 1 teaspoon lemon juice and a pinch of kosher salt.
Crush the berries with the back of a spoon, bring to a gentle simmer over medium heat, then lower heat and simmer until thickened about 6 to 8 minutes, stirring so it doesn't stick. taste and stir in a small pinch of freshly ground black pepper. set aside to cool slightly.
Slice the brie into 1/4 inch to 1/2 inch pieces; you can leave the rind on or trim it off if you want a creamier melt.
Butter the outsides of each of the 4 slices of bread with the softened unsalted butter so the buttered sides will be the exterior when grilling.
On the unbuttered side of two slices spread a generous layer of the cooled blackberry balsamic jam, leaving a little border so it doesn't ooze out.
Arrange the brie slices over the jam, overlapping so you get ooze in every bite, and grind a little extra black pepper over the cheese if you like. top with the other slices of bread, buttered side out.
Heat a heavy skillet or cast iron pan over medium-low heat. place the sandwiches in the pan, press down gently with a spatula or a heavy spoon, and cover with a lid or a sheet of foil to trap heat so the brie melts without burning the bread.
Cook about 3 to 4 minutes per side, checking often, until bread is golden brown and cheese is molten. add a little more butter to the pan if one side is browning too fast.
Let the sandwiches rest a minute, then slice and serve warm so the brie is perfectly gooey. enjoy the tangy jam with that creamy cheese, it's totally worth the tiny bit of effort.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.