This open-faced grilled cheese highlights the pairing of berries and cheese with savory cooked blueberries and thin slices of creamy brie. Top with peppery arugula added just before serving for an added punch of flavor.
4 Tablespoons slices sour dough bread
1/2 Tsp. lemon zest
1 Tsp. thyme leaves
4 Ounces Brie
4 Ounces mascarpone cheese
1 Cup baby arugula
Bring blueberries, lemon juice and zest and thyme to a boil over medium-high heat. Reduce heat to medium and simmer about 20 minutes or until thickened, stirring occasionally. Remove from heat and let cool 15 minutes.
Preheat oven to 375°F.
Butter 1 side of each bread slice and place butter side down on an ungreased cookie sheet. On the other side spread a thin layer of mascarpone cheese and top each with about 2 tablespoons blueberry spread. Thinly sliced Brie, keeping rind on if preferred, and evenly divide, placing on top of blueberry spread. Cook sandwiches about 10 minutes or until cheese is melted. Remove from heat and transfer to serving dishes. Top each with about 1/4 cup arugula and serve immediately.
Thank you Driscoll's!