Grilled Brie Apple And Thyme Food

BRIE AND APPLE PANINI

Steps:

• Heat a medium saucepan over medium heat. Add 2 tablespoons olive oil to the pan along with the shallots and 1/4 teaspoon salt. Cook, stirring often, until soft and fragrant, about 2 minutes. Add the apples and stir to coat in the oil. Add the lemon zest, juice and remaining 1/4 teaspoon salt. Stir well to coat the apples in all the flavors. Cook, stirring occasionally, until the apples begin to brown and are cooked through, about 8 minutes. Stir in the basil and set aside to cool slightly.
• Meanwhile, lay the ciabatta halves out so they are open-faced. Scoop out some of the inside of the bread and discard. Divide the Brie evenly among the halves, about 3 slices per half, tearing them as needed to cover the bread. Divide the apple mixture on the bottom halves of each sandwich (approximately 1/4 cup per sandwich). Place the tops on the sandwiches and press slightly to close.
• Heat a large skillet over medium heat. Add 1 tablespoon olive oil to the skillet along with 2 sandwiches. Place a lid smaller than the skillet on top of the sandwiches and press down gently. Cook until golden brown on the first side, about 3 minutes. Flip the sandwiches and repeat on the second side until the bread is golden brown and the cheese is melted. Repeat with the remaining oil and sandwiches. (Alternatively, you can use a panini press.) Serve warm.

BRIE AND APPLE GRILLED CHEESE MELT RECIPE

Steps:

• Set the oven and prep the bread. Preheat the oven to 375°F, adjust a rack to the center, line a baking sheet with foil, and place the slices of bread on top.When the oven is preheated, toast the bread. This should just take a few minutes -- you want it to be golden.
• Add garlic to the bread. With a good amount of pressure, rub each toasted slice of bread with the garlic clove - the toasted bread should "grate" it a bit, flavoring the surface. Set aside.
• Caramelize the onion with thyme and apples. Coat the bottom of a medium-sized sauté pan with the oil, and place it over medium heat. Add the onion, and stirring often, cook until golden, about 7 minutes. Then add the thyme and apples. Again, stirring often, cook until the apples become soft and golden, about 4 minutes. Season to taste with salt and pepper. (Here's How to Season to Taste.)
• Add brie and apple mixture to the bread. Cut the brie into slices thin enough to cover each piece of toasted bread on the baking sheet. Add them to the bread, and then top each one with an equal portion of the onion-apple mixture.
• Bake and serve. Place in the preheated 375°F oven and bake just to melt the brie, about 4 minutes. Crack a little more pepper on top if desired, and then drizzle each one with a bit of the honey. Serve immediately.

GRILLED BRIE APPLE AND THYME

Steps:

• In small bowl, combine honey and thyme.
• Brush one side of each bread slice with butter. Spread 4 bread slices with honey mixture. Top with apple and brie.
• Cover with remaining bread, buttered side up, and press together.
• Place in panini press and grill 3-4 minutes or until golden brown and cheese is melted.

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.