Oh, brie how I love thee! Cold or baked, anyway! But grilled? I picked up the newest book by Marcela Valladolid, called Fiestas and the Grilled Brie Stuffed with Piloncillo-Caramelized Apples was music to my ears.
Can you imagine beautiful grill marks on a wheel of brie? Swoon! I couldn’t stop starring at the gorgeous photo in her cookbook. Perfectly gooey oozing brie goodness sandwiched with caramelized apples cooked with butter and piloncillo and infused in rosemary and thyme.
Funny story – my grilled brie turned out to be a hot mess on my grill pan. Marcela notes to be sure grill is screaming hot and even though mine was hot, I am not sure if my brie was not chilled enough, if it was too soft because I used grass-fed brie, or the rind was too thin, but whatever the reason my pan was glued with melted cheese.
I’m just happy all was not lost. We scraped the melted goodness and spooned it over toasted crostini slices. Sure, a beautiful wheel of grilled brie would have been dreamy, but the presentation turned out perfect anyway, and out of this world delicious.
So whether you are brave enough to grill brie or maybe try baking, following this Baked Brie and Fig Preserves recipe – the flavors will be amazing and a hit to any fiesta.
I look forward to making more Mexican-style cocktails and appetizers from Fiestas: Tidbits, Margaritas & More.