Hey, hi! Happy Monday before the 4th of July!!
I’m just stopping in for a super quick post today so I can share this last-minute brie recipe!
I needed to make sure all you procrastinators (mom), had the perfect, and most delicious appetizer. Honestly, is there anything better than melty brie, with sweet fruit, honey, and bread? It’s probably one of my favorite foods. I normally make brie around the holidays, but every once in a while I’ll make some during the summer as well. The first time I did so, I made this grilled brie with blackberry basil smash salsa, which to date is probably one of my favorite appetizer recipes on the site. It is SO good.
BUT, for as much as I love that brie recipe, it was time to create another new yummy summertime brie option. YESSS.
You guys know how much I love the combo of sweet and savory, so clearly this brie is totally my kind of recipe.
Let me break it down for you.
–> grilled brie…if you have yet to try grilling your brie, I highly recommend you do it…right this very minute. No joking, this minute. You need to experience the amazingness that is grilled brie. Just trust me.
–> thyme and honey…with a pinch of flaky sea salt, because sweet and salty is the best combo ever.
–> pan roasted cherries…with butter and bourbon…enough said.
Simply spoon the cherries over the brie, then drizzle it generously with thyme and honey, and serve it up with toasted bread. You could also use crackers, but I’m really just a melty cheese + bread kind of person.
So do you guys now see why you need this grilled brie in your life, like now. Or ok, maybe tomorrow for the 4th of July.
It’s the perfect, easy, last-minute appetizer that everyone will love.
Pro tip: if you’re serving more than two or three people I’d double the recipe. This is always the first thing to go at the appetizer table. Always.
OkOK. So now that I’ve convinced you to make this brie tomorrow, I’m headed out! By the time you read this I will hopefully have made it to Mexico. I will be there with my family until the 6th. Not sure what our plans are for the 4th, but one thing is for sure, there’ll be plenty of time in the sun, mucho fresh fruit eating, shoveling in of tacos, and if I can find it, yes, I will totally be making this brie. I know I’ll be in Mexico, but let’s be real, brie is good no matter where in the world you are! <– truth.
Follow along on the adventures this week on Instagram.
Honey Thyme and Sweet Cherry Grilled Brie
- 1/3 cup honey
- 4 sprigs fresh thyme
- pinch of flakey sea salt
- 1 (8 ounce) brie wheel
- 1 tablespoon butter or olive oil, plus more for rubbing
- 1 cup pitted cherries
- 1-2 tablespoons bourbon (optional)
- toasted or grilled bread, for serving
1. Add the honey, thyme, and salt to a small saucepan and simmer over medium heat until it begins to boil. Remove from the heat let the honey sit 5 minutes or until ready to serve. You can make the honey up to a week in advance.
2. Preheat your grill or grill pan to high heat. Rub the brie with a little olive oil and sprinkle with salt. Place on the grill and grill for about 2-3 minutes per side or until the brie feels warm and gooey inside. Be careful when flipping the brie, you do not want to break the brie open. Carefully remove from the grill.
3. Meanwhile, add the butter, cherries, and bourbon (if using), to a small skillet set over medium high heat. Cook stirring occasionally until the cherries begin to release their juices, about 5 minutes. Remove from the heat.
4. To serve, place the warm brie on a serving plate. Top with cherries and drizzle generously with honey. Enjoy with toasted bread or crackers!
*Alternately, you can bake the brie at 450 degrees F. for 10-15 minutes.
I’ll see you guys back here on Wednesday. Have a happy and safe 4th of July!