Drunken Cherry Grilled Brie

Nick loves Bourbon.  That, paired with the remaining cherries that my mother-in-law gave me, made for the most delicious afternoon snack.  I’m not going to lie, it was a bit of a sticky situation with the honey, but it was totally worth it.  It combines two of the million things that I love about food:  Brie cheese and grill marks.

drunken cherry grilled brie.JPG

INGREDIENTS

1/3 cup honey
4 sprigs fresh thyme
Pinch of flakey sea salt
1 (8 oz) brie wheel
1 tablespoon butter or olive oil, plus more for rubbing
1 cup pitted cherries
2-3 Tbsp bourbon (optional)
Toasted or grilled bread, for serving

DIRECTIONS

  • 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.

  • 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.

  • 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.

  • To serve, place the warm brie on a serving plate. Top with cherries and drizzle generously with honey.

Dinner, Appetizers, AppetizerMarie KellyMilford Kitchenbrie, bourbon, thyme, honey, cherries, cherry, appetizerComment