Lirah Australian Made Gourmet Vinegars

An upgrade on a  grilled cheese sandwich- stuffed with tangy blackberry balsamic compote and creamy, gooey melted camembert/brie

Ingredients:

For The Blackberry Balsamic Compote

• In a small sauce pan, combine the blackberries, sugar, Gourmet Aged Balsamic, lemon juice, and salt. Bring to a boil over medium high heat then turn down the heat and allow the berries to simmer. Crush the berries to help them break down using a wooden spoon.

  Simmer your blackberry compote for 6 to 10 minutes as  it thickens into a jam like consistency. (Remember it will thicken as it cools) 

• Transfer your compote to a small bowl and set aside to cool. It is best to cool your compote completely before use. You can use any leftovers as a jam!

• Assemble and grill the sandwich

  Slice the brie cheese into ¼ inch thick slices. Heat a side skillet on medium heat. You don’t want the pan too hot or the outside will brown before the cheese has melted. Depending on the size of your skillet you may need to do this in two batches.

  Spread butter on one side of four of the bread slices. Place butter side down in the pan. Top the bread with the brie slices. Let the bread slowly fry until the brie begins to soften and the bread is golden brown. Sprinkle the cheese with the chopped thyme.

  Spread a thick layer of blackberry compote on the remaining bread slices and place jam side down over the brie cheese. Butter the top side of the bread and then carefully flip. Continue to fry the sandwich until the bottom piece of bread is golden brown and the brie is melted. 

  Transfer the grilled cheese sandwiches to a cutting board. Let cool for a couple of minutes before cutting in half with a sharp knife. Enjoy!