15 min prep + 30 min cooking | 4 | other courses
This open-faced grilled cheese highlights the pairing of berries and cheese with savory cooked blueberries and thin slices of creamy brie. Top with peppery arugula added just before serving for an added punch of flavor.
PLACE blueberries into a medium saucepan.
ADD 2 tablespoons lemon juice, 1/2 teaspoon grated lemon zest, and 1 teaspoon fresh thyme leaves.
BRING to a boil over medium-high heat.
REDUCE heat to medium and simmer, while STIRRING occasionally, about 20 minutes or until thickened.
ALLOW blueberries to cool for 15 minutes.
PREHEAT large skillet over high heat.
PREHEAT oven to 190°C.
BUTTER 1 side of each bread slice.
PLACE bread, butter side down, onto hot skillet.
COOK bread slices 1-2 minutes or until bottom is toasted golden brown. DO NOT turn bread over.
TRANSFER bread slices, cooked side down, to an ungreased cookie sheet.
SPREAD a thin layer of mascarpone cheese over each slice.
TOP each slice with about 2 tablespoons blueberry spread.
DIVIDE Brie evenly between bread slices and PLACE on top of blueberry spread.
BAKE sandwiches in oven about 10 minutes or until cheese is melted.
TRANSFER sandwiches to serving plates.
DRIZZLE 1 teaspoon honey over each sandwich.
TOP each sandwich with about ¼ of the arugula.
SERVE immediately.
