I layered creamy melted brie with tangy blackberry balsamic jam between golden grilled sourdough for one of my Fancy Grilled Cheese Ideas that begs a second look.

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I never expected a grilled cheese to make me pause until I stacked creamy brie with bright fresh blackberries. The berries pop with a tang that cuts the melty richness, turning a simple sandwich into something I keep thinking about later.

Dont call it just comfort food, it’s oddly elegant and a little wild, the kind I bring out when I’m hosting and want to look like I know what I’m doing, or when I need a snack that feels like a small, guilty secret. It’s on my Grilled Cheese Menu for a reason, try it and you’ll get curious.

Ingredients

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Brie: creamy, buttery cheese that melts beautifully, adds rich mouthfeel and mild nuttiness
Blackberries: tart-sweet, high in fiber and vitamin C, they give bright fruity bursts
Balsamic vinegar: syrupy tang that balances sweetness, adds acidity and complex vinegar notes
Crusty bread: chewy crumb and crunchy crust holds melty cheese, give texture, absorbs sauce
Butter: browns the outside, adds richness and salt if using salted butter, so good
Sugar: helps macerate berries, soften tartness and creates glossy sweet glaze when cooked
Lemon juice: hit of acid to brighten flavors it keeps berry color from going dull

Ingredient Quantities

8 slices crusty bread (sourdough or country)

8 oz (225 g) brie, rind left on or trimmed, sliced

8 oz (225 g) fresh blackberries (or frozen, thawed)

2 tbsp balsamic vinegar

2 tbsp granulated sugar

1 tsp lemon juice

4 tbsp unsalted butter softened

Pinch kosher salt

Freshly ground black pepper to taste (optional)

1 tbsp olive oil (optional)

How to Make this

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1. If using frozen blackberries, thaw and drain; in a small saucepan combine blackberries, balsamic vinegar, sugar, lemon juice and a pinch of kosher salt, bring to a simmer over medium heat and gently mash the berries with a spoon as they cook for 8 to 12 minutes until thick and jammy, taste and adjust sugar or vinegar if needed, then remove from heat and let cool slightly.

2. While the jam cooks, slice the brie into thin rounds about 1/4 inch thick, trim the rind if you prefer or leave it on, and let the cheese sit at room temp for 15 to 20 minutes so it melts faster.

3. Butter one side of each bread slice with softened butter (or mix a little olive oil into the butter if you want less browning), buttered side will be the outside of the sandwich.

4. Build the sandwiches: place brie slices on the unbuttered side of four bread slices, spoon a generous layer of the blackberry balsamic jam over the brie, sprinkle freshly ground black pepper if you want, then top with the remaining bread slices, buttered side out.

5. Heat a large skillet over medium low heat and add a small knob of butter plus a splash of olive oil if using; the oil helps the butter not burn.

6. Put the sandwich in the skillet, press down gently with a spatula or a heavy pan, cook 3 to 4 minutes until the bottom is golden brown, lower the heat if it browns too fast.

7. Flip the sandwich, cover the pan with a lid to trap heat and melt the brie, cook another 2 to 4 minutes until the other side is golden and the cheese is gooey, use a weight again if you like extra crispness.

8. Transfer to a cutting board, let rest for a minute so the jam sets a little, slice in half and serve warm with any extra jam on the side.

Equipment Needed

1. Small saucepan (for simmering the blackberry balsamic jam)
2. Wooden or silicone spoon (to stir and gently mash the berries)
3. Large skillet or frying pan (cast iron or nonstick for grilling)
4. Spatula (sturdy, for pressing and flipping the sandwiches)
5. Sharp knife (to slice the brie and cut the finished sandwiches)
6. Cutting board (for slicing and resting the sandwiches)
7. Butter knife or small offset spatula (to spread the softened butter)
8. Measuring spoons and a small measuring cup (for vinegar, sugar, lemon)
9. Lid for the skillet or a heavy pan/inverted baking sheet (to trap heat and melt the cheese)

FAQ

Q: Can I use frozen blackberries or do they need to be fresh? A: Yes you can use frozen, just thaw them and drain off excess juice. For best flavor cook them with the balsamic and sugar over medium heat until a bit jammy, then cool slightly before using so the sandwich does not get soggy.

Q: Should I leave the brie rind on or take it off? A: Leave it on if you like the soft cheese texture, the rind melts fine and adds a subtle earthiness. If you really dislike the rind you can trim it off, but you will lose some flavor and structure.

Q: How do I keep the bread from getting soggy? A: Pat the berries dry, cool the compote, and butter the bread well. Cook over medium low heat so the cheese melts without burning the outside, press gently with a spatula, and flip only once for a crisp crust.

Q: What bread and cheese substitutes work well? A: Any sturdy crusty loaf is great, think ciabatta, boule, or country loaf. If you dont have brie try camembert or a mild triple cream cheese but avoid super dry cheeses cause they wont melt the same.

Q: Can I make this ahead or reheat leftovers? A: You can make the berry-balsamic mixture ahead and store in the fridge. Assemble and grill fresh for best texture, but to reheat slice and warm in a skillet or oven so the bread stays crisp, avoid the microwave or itll get soggy.

Blackberry Balsamic And Brie Grilled Cheese Recipe Substitutions and Variations

Brie
- Camembert – very similar creamy texture and flavor, melts the same
- Fontina – melts beautifully, nuttier than brie
- Goat cheese (soft chevre) – tangier and less melty, stir in a little cream if you want it gooey
Blackberries
- Raspberries – same tart-sweet vibe but more delicate
- Blueberries – milder and sweeter, they hold up well when cooked
- Sliced strawberries – sweeter, so cut back on the sugar
Balsamic vinegar
- Aged balsamic glaze – sweeter and thicker, reduce added sugar if using
- Red wine vinegar + 1 tsp honey – bright acidity with a touch of sweetness
- Sherry vinegar – deeper, more complex flavor and less overt sweetness
Unsalted butter
- Olive oil – gives a lighter crisp, good for higher heat
- Ghee – rich butter flavor with higher smoke point
- Vegan butter or margarine – for dairy free substitutions

Pro Tips

1) Let the brie warm up to room temp, slice it thin and pile it lightly so the cheese melts faster. If you trim the rind do it in strips not completely off, it helps with texture and keeps the sandwich from getting gluey.

2) Cook the blackberries into a jam that’s thick but still a little saucy, not rock hard. Taste as you go and tweak sugar or vinegar, and if you hate seeds push the cooked berries through a coarse strainer for a smoother spread.

3) Dont skimp on drying thawed berries or theyll water down the bread, and cool the jam a bit before building so the pressure of cooking doesnt make everything soggy. A quick pre-toast of the bread helps keep the outside crisp and the inside melty.

4) Use medium low heat and a bit of oil with your butter so it browns without burning, and cover the pan or finish in a warm oven if you’re doing several sandwiches so the cheese melts evenly without burning the crust.

Blackberry Balsamic And Brie Grilled Cheese Recipe

Recipe by Bob Jones

0.0 from 0 votes

I layered creamy melted brie with tangy blackberry balsamic jam between golden grilled sourdough for one of my Fancy Grilled Cheese Ideas that begs a second look.

Servings

servings

Calories

312

kcal

Equipment: 1. Small saucepan (for simmering the blackberry balsamic jam)
2. Wooden or silicone spoon (to stir and gently mash the berries)
3. Large skillet or frying pan (cast iron or nonstick for grilling)
4. Spatula (sturdy, for pressing and flipping the sandwiches)
5. Sharp knife (to slice the brie and cut the finished sandwiches)
6. Cutting board (for slicing and resting the sandwiches)
7. Butter knife or small offset spatula (to spread the softened butter)
8. Measuring spoons and a small measuring cup (for vinegar, sugar, lemon)
9. Lid for the skillet or a heavy pan/inverted baking sheet (to trap heat and melt the cheese)

Ingredients

8 slices crusty bread (sourdough or country)
8 oz (225 g) brie, rind left on or trimmed, sliced
8 oz (225 g) fresh blackberries (or frozen, thawed)
2 tbsp balsamic vinegar
2 tbsp granulated sugar
1 tsp lemon juice
4 tbsp unsalted butter softened
Pinch kosher salt
Freshly ground black pepper to taste (optional)
1 tbsp olive oil (optional)

Directions

If using frozen blackberries, thaw and drain; in a small saucepan combine blackberries, balsamic vinegar, sugar, lemon juice and a pinch of kosher salt, bring to a simmer over medium heat and gently mash the berries with a spoon as they cook for 8 to 12 minutes until thick and jammy, taste and adjust sugar or vinegar if needed, then remove from heat and let cool slightly.
While the jam cooks, slice the brie into thin rounds about 1/4 inch thick, trim the rind if you prefer or leave it on, and let the cheese sit at room temp for 15 to 20 minutes so it melts faster.
Butter one side of each bread slice with softened butter (or mix a little olive oil into the butter if you want less browning), buttered side will be the outside of the sandwich.
Build the sandwiches: place brie slices on the unbuttered side of four bread slices, spoon a generous layer of the blackberry balsamic jam over the brie, sprinkle freshly ground black pepper if you want, then top with the remaining bread slices, buttered side out.
Heat a large skillet over medium low heat and add a small knob of butter plus a splash of olive oil if using; the oil helps the butter not burn.
Put the sandwich in the skillet, press down gently with a spatula or a heavy pan, cook 3 to 4 minutes until the bottom is golden brown, lower the heat if it browns too fast.
Flip the sandwich, cover the pan with a lid to trap heat and melt the brie, cook another 2 to 4 minutes until the other side is golden and the cheese is gooey, use a weight again if you like extra crispness.
Transfer to a cutting board, let rest for a minute so the jam sets a little, slice in half and serve warm with any extra jam on the side.

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.