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Take the grilled cheese classic on another level with this open-faced grilled blueberry and brie toastie. The pairing of berries and cheese with savoury cooked blueberries and thin slices of creamy brie. Top with peppery rocket added just before serving for an added punch of flavour.
4 Tablespoons slices sour dough bread
1/2 Teaspoon lemon zest
1 Teaspoon thyme leaves
30g mascarpone cheese
1 Cup rocket
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 190°C.
Butter 1 side of each bread slice and place butter side down on baking paper. 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 rocket and serve immediately.