Grilled Brie And Tomato On Crusty Bread Recipes

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GRILLED BRIE WITH ROASTED CHERRY TOMATOES



Grilled Brie with Roasted Cherry Tomatoes image

This appetizer is deceptively easy to make. You can roast the tomatoes in the air fryer while your BBQ grill is pre-heating. Then, grill the Brie cheese gently and put the whole plate together. Simple AND it will get everyone's attention. Just cut into the warm Brie and let people go to town.

Provided by The Blue Jean Chef, Meredith Laurence

Categories     Appetizers/Snacks

Time 1h

Number Of Ingredients 12

2 pints red and yellow cherry tomatoes
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 teaspoon salt
freshly ground black pepper
1 tablespoon chopped fresh parsley
8 ounce Brie cheese wheel
olive oil
½ teaspoon Italian seasoning (optional)
1 loaf ciabatta bread or baguette
1 tablespoon chopped fresh basil
balsamic glaze (optional)

Steps:

  • Pre-heat air fryer to 225ºF.
  • Toss the cherry tomatoes in a bowl with the olive, balsamic vinegar, salt and pepper. Air-fry the cherry tomatoes for 45 minutes, tossing them at least 3 times during the cooking time. The tomatoes should be soft and some of them will burst open. Let the tomatoes cool down a little and then stir in the fresh parsley.
  • Pre-heat your outdoor grill to medium-low heat. Brush both sides of the Brie wheel with olive oil and sprinkle with Italian seasoning, if using.
  • Slice the bread into ½ inch slices. If you are using baguette, slice it on the bias. Brush one side of the bread with olive oil. Grill the bread on both sides until lightly browned. Set the bread aside on your serving platter.
  • Place the Brie wheel directly on the grill grate. After 3 minutes or so, when the Brie has grill marks on the bottom, flip it over and mark the second side. Lower the flame on your grill and let the Brie heat through until it is soft and melted, another 5 to 10 minutes. The Brie will be soft to the touch and start to expand a little. Watch carefully and remove the Brie before the rind cracks and the cheese starts to leak out. Transfer the wheel to your serving platter.
  • Drizzle the Brie with balsamic glaze (if using) and sprinkle the basil on top. And serve immediately with the toasted bread slices and roasted tomatoes.

Nutrition Facts : Calories 261 kcal, Carbohydrate 31 g, Protein 11 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 758 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GRILLED TOMATOES AND BURRATA



Grilled Tomatoes and Burrata image

Provided by Brandi Milloy

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 11

Neutral oil, for oiling the grill grates, optional
4 firm tomatoes (slightly under-ripe)
6 tablespoons extra-virgin olive oil
Fleur de sel or coarse kosher salt
Freshly ground black pepper
One 8- to 9-ounce ball burrata
1/4 cup fresh basil leaves
1 teaspoon dried oregano
Zest of 1 lemon
2 tablespoons balsamic glaze
Sliced baguette or other crusty bread, for serving

Steps:

  • Prepare a grill for medium-high heat. It's best to use a grill basket, but if you don't have one, oil the grill grates.
  • Cut the tomatoes in half crosswise and brush with 4 tablespoons of the olive oil. Place the tomatoes cut-side down on the grill (or grill basket) and cook until the tomatoes are softened and charred, about 4 minutes. Flip once and continue to cook for 1 to 2 minutes more. The tomatoes should be tender.
  • Place the tomatoes in a serving bowl cut-side up and season generously with salt and pepper. Place the burrata in the center of the tomatoes and cut in half. Garnish with the basil and oregano. Sprinkle with lemon zest and drizzle with the balsamic glaze and remaining 2 tablespoons olive oil. Serve with crusty bread.

GRILLED BRIE AND TOMATO SANDWICHES



Grilled Brie and Tomato Sandwiches image

This grilled cheese is a great way to showcase ripe, juicy tomatoes. A flavored mayonnaise gets brushed onto the bread to impart flavor and help it crisp. Store any leftover in the fridge to use on other sandwiches or grilled fish.

Provided by Christine Burns Rudalevige

Categories     Lunch

Yield 2

Number Of Ingredients 9

1/4 cup mayonnaise
1 clove garlic, mashed with a pinch of kosher salt into a paste
1 tsp. fresh lemon juice
Pinch cayenne pepper
4-3/4-inch-thick slices ciabatta bread
3 oz. cold brie, thinly sliced
2 small tomatoes, thinly sliced
10 basil leaves, thinly sliced
Freshly ground black pepper

Steps:

  • In a small bowl, whisk the mayonnaise, garlic paste, lemon juice, and cayenne.
  • Heat a 12-inch nonstick skillet over medium heat. Lightly spread one side of each slice of bread with the mayonnaise (about 1 tsp. per slice).
  • Put all four bread slices, mayo side down, into the skillet and cook until they just start to turn golden, about 2 minutes. Divide the brie between two of the slices. Cook for 2 minutes more until the bread is well browned and the brie is soft. Remove the bread from the pan.
  • Top the brie with the tomatoes and basil. Spread a little more mayonnaise on the untoasted side of the remaining two slices of bread, and season with pepper. Close, slice, and serve.

Nutrition Facts : ServingSize 2, Calories 610 kcal, Fat 290 kcal, SaturatedFat 11 g, TransFat 33 g, Carbohydrate 57 g, Sugar 4 g, Fiber 3 g, Protein 20 g, Cholesterol 55 mg, Sodium 1050 mg, UnsaturatedFat 21 g

GRILLED BRIE AND TOMATO ON CRUSTY BREAD



Grilled Brie and Tomato on Crusty Bread image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin

Steps:

  • Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.
  • Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

GRILLED TOMATO AND FETA SANDWICH



Grilled Tomato and Feta Sandwich image

With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.

Provided by NicoleMcmom

Time 20m

Yield 2

Number Of Ingredients 8

2 tablespoons mayonnaise
½ cup crumbled feta cheese
1 teaspoon lemon zest
4 slices sourdough bread
1 large ripe tomato, thinly sliced
¼ teaspoon kosher salt
½ teaspoon ground black pepper
4 teaspoons olive oil

Steps:

  • Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
  • Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
  • Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g

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