Grilled Cream Brie Focaccia |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Fredh field tomatoes and basil with double-cream Brie and tangyt red onion are tucked into grilled tocaccia bread for a perfect starter to a summer party. Slide the warm, savoury bread onto a large platter or wooden cutting board and let guests serve them selves. Ingredients:
1 loaf focaccia bread, sliced in half horizontally |
1 tablespoon melted butter |
2 tablespoons dijon mustard |
7 ounces double-cream brie cheese, cur inot 1/2 inch pieces |
2 cups roma tomatoes, seeded, chopped (about 3) |
1/4 cup red onion, finely chopped |
1/4 cup fresh basil, finely chopped |
1/2 teaspoon fresh ground pepper |
Directions:
1. Preheat barbecue to 450°F Brush one side of each bread slice with melted buter and the other side with Dijon Mustard. Place one bread slice mustard side up on center of a sheet of aluminum foil that is twice the length of the bread.
2. In a medium bowl, gently combine the Brie cheese, tomatoes, red onions, basil, and pepper; spread mixture evenly on bread slice.
3. Top with second bread slice, butter side up. Fold foil around bread and seal tightly.
4. Place foil package directly on hot grill. With lid closed, sear for 2 minutes each side. Turn burner under bread to low, leaving other burners at medium-high. With lid closed, grill 2-3 minutes more per side until the bread is toasted and cheese is melting. let stand 5 minutes before opening package. Serve immediately.
5. TIPS: For a richer more gooey sandwich, replace double cream Brie with triple cream Brie cheese.
6. Substitute 1 cup Buffalo Mozzarella and 1 cup Gruyere for the 2 cups Brie cheese. Be sure to pat dry the mozzarella before and after slicing.
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