Grilled Brie And Strawberries Food

STRAWBERRY ALMOND AND BRIE GRILLED SANDWICHES

Steps:

• SPREAD 1 1/2 tablespoons of preserves on each of 2 slices of bread. Sprinkle each with half of the almonds and mint. Arrange sliced brie to cover. Top with remaining two slices of bread.
• HEAT large skillet over medium heat. Spray top of sandwiches with no-stick cooking spray. Place sandwiches, sprayed side down, in heated skillet. Cover skillet and brown sandwiches for 2 to 3 minutes or until golden brown. Spray tops of sandwiches before turning to brown second side.
• REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut into quarters and serve warm. Sprinkle with powdered sugar.

CEDAR PLANK-GRILLED BRIE WITH BERRIES

Steps:

• Put a cedar grilling plank in a large baking dish or on a rimmed baking sheet and cover with water; let soak at least 1 hour. Preheat a grill to medium to medium high.
• Put the blackberries in a medium bowl and lightly crush with a fork. Add the strawberries, vinegar, sugar, thyme, a big pinch of salt and a few grinds of pepper. Stir, then let stand at least 5 minutes.
• Drain the cedar plank. Trim just the top rind off the brie. Place the brie on the plank and top with the berry mixture, reserving some of the juices for serving. Sprinkle with the almonds.
• Place the plank on the grill and cover. Cook until the brie is softened and warmed through, 9 to 11 minutes (keep an eye out during the last few minutes in case the brie starts to melt out of the rind). Gently press the side of the brie to see if it's ready; it should yield to pressure. Drizzle with the reserved berry juices and sprinkle with a few thyme leaves. Serve warm with crackers.

BRIE-FILLED PUFF PASTY WITH BALSAMIC AND BLACK PEPPER STRAWBERRIES

Steps:

• For the strawberries: Put the balsamic vinegar and sugar in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat and cook until reduced by 2/3, about 30 minutes. Season with the pepper and some salt. Transfer to a small bowl and cool to room temperature, about 20 minutes.
• For the puff pastry: Preheat the oven to 350 degrees F. Cut four hearts from the puff pastry with the cookie cutter. Put 2 of the hearts on a baking sheet. Divide the Brie slices between the hearts on the baking sheet, leaving a small border.
• Mix the egg white with a splash of water and brush some around the edges of the filled hearts. Top them with the remaining 2 hearts and press the edges to seal. Brush the tops with egg wash, use a small paring knife to cut vents, and sprinkle with some coarse sea salt. Bake until puffy and golden, about 15 minutes.
• To serve: When the puff pastry comes out of oven, toss the strawberries in the balsamic mixture and serve them on the side.

GRILLED BRIE WITH GRAPES AND PISTACHIOS

Steps:

• Place a piece of aluminum foil under the rack of your grill and preheat it to medium-high.
• Drizzle the oil over the grapes and season with salt and pepper. Place the grapes and the brie onto the grill and cook, turning both occasionally, until the grapes are lightly charred and bursting, about 4 to 6 minutes.
• Remove the grapes from the heat, transfer to the serving platter and drizzle with balsamic. Continue to cook the brie for 2 to 3 minutes, or until grill marks appear and it is soft but you are still able to lift it. Add to the platter.
• Scatter the pistachios over the brie and grapes and garnish with a few basil leaves. Serve immediately with sliced baguette and crackers.

GRILLED STRAWBERRIES

Steps:

• Preheat grill to high.
• Coat strawberries with balsamic vinegar.
• Then roll in the sugar.
• Place on a hot grill to mark, approximately 1-2 minutes.
• Remove from heat and serve.