|Savory Blueberry Brie Grilled Cheese|
It’s summertime! Berries are in season which means they’re super affordable and provide a wealth of health benefits! Blueberries in particular contain antioxidants to fight inflammation, are high in vitamin C and manganese, and are low in fat and sodium.
Vitamin C is crucial for wound healing and immunity, and manganese helps your body digest other nutrients like carbs and protein.
Blueberries offer a good source of dietary fiber which helps you feel full and supports a healthy digestive system!
With all this goodness we knew we had to set out to find a savory blueberry recipe… something different from smoothies, salads, and desserts!
So, Driscoll’s has a Savory Blueberry and Brie Grilled Cheese recipe on their website that pairs well with Market Street’s sour dough bread (made from scratch in our bakery)!
If you’re concerned about fat calories coming from the butter, brie and mascarpone, try using plain Greek yogurt in place of the mascarpone. That will give it some protein and reduce the fat without sacrificing any savory flavors!
Here’s what you’ll need:
- 12 oz of blueberries
- 2 tbsp lemon juice
- ½ tsp lemon zest
- 1 tsp thyme
- 4 slices Artisan Sour Dough Bread (from the Market Street bakery)
- 4 oz Brie
- 4 oz mascarpone
- 1 cup baby arugula
Preheat oven to 375°F.
1. Bring blueberries, lemon juice and zest and thyme to a boil over medium-high heat. Reduce heat to medium and simmer about 20 minutes or until thickened, stirring occasionally. Remove from heat and let cool 15 minutes.
2. Butter 1 side of each bread slice and place butter side down on an ungreased cookie sheet. On the other side spread a thin layer of mascarpone cheese and top each with about 2 tablespoons blueberry spread.
3. Thinly slice Brie, keeping rind on if preferred, and evenly divide, placing on top of blueberry spread.
4. Cook sandwiches about 10 minutes or until cheese is melted. Remove from heat and transfer to serving dishes. Top each with about 1/4 cup arugula and serve immediately.
(Insert “topped with arugula edit” photo here)
This actually makes about 4-6 servings depending on the size and type of bread you use. It plates
beautifully, and the contrast in colors is always a plus when it comes to eye appeal.
Today's blog graciously provided by Gabby Ricky, Dietetic Intern and Research Study Coordinator in the Dept. of Nutrition and Food Sciences at Texas Woman's University.