BUTTERY GRILLED SOURDOUGH, MELTED BRIE, AND A BRIGHT HOMEMADE CHERRY-THYME JAM.
- Servings: 2
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 1 hour 20 minutes, including cooling
INGREDIENTS
Cherry Jam
- 300 g fresh cherries, pitted and halved
- 60 g granulated sugar
- Zest of ½ lemon
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- Pinch of salt
Grilled Cheese
- 4 thick slices rustic sourdough bread
- 250 g brie, sliced
- 3 tablespoons cherry jam
- 1 teaspoon fresh thyme leaves
- 2 tablespoons unsalted butter
METHOD
Make the Cherry Jam
- Combine the cherries, sugar, lemon zest, lemon juice, thyme, and salt in a small saucepan.
- Bring to a gentle simmer over medium heat, stirring occasionally. Reduce the heat and cook for 20-25 minutes, until the cherries have softened and the liquid has reduced to a loose jam consistency.
- Remove the thyme sprigs. Transfer the jam to a container and let it cool completely. It will continue to thicken as it cools.
Assemble and Cook
- Preheat the oven to 180°C (350°F).
- Cover each slice of bread with brie, cutting smaller pieces as needed so the entire surface is covered.
- Spread the cherry jam over the cheese on two of the slices. Sprinkle with the fresh thyme leaves, then close the sandwiches with the remaining slices.
- Melt the butter in a large oven-safe skillet over medium-low heat. Add the sandwiches and cook for 3-4 minutes per side, until the bread is deeply golden and crisp.
- Transfer the skillet to the oven and bake for 4-6 minutes, or until the brie is completely melted.
- Let the sandwiches rest for 1 minute before slicing and serving.
By Laurent Dagenais