Brie Grilled Cheese Bites Recipe
Double cream brie, fig jam, prosciutto, thinly sliced grilled jalapenos, thinly sliced onion and shaved brussels sprouts on sourdough bread - cut into small bites for sharing.
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Ingredients
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Sandwich assembly
Butter & seasoning
Method
Prep vegetables and assemble components
Slice and shave
Thinly slice the jalapeños into rounds, removing seeds if you prefer milder heat. Thinly slice the yellow onion into half-moons. Shave the Brussels sprouts thinly (use a mandoline or sharp knife) and place in a bowl. Toss the shaved sprouts with the lemon juice, 1/4 tsp salt and a drizzle (about 1 tsp) of olive oil; set aside.
Prepare brie
Remove rind if desired for easier melting (optional). Cut the brie into 8 even slices (about 1.5 oz each) or into thin slabs that will melt evenly across bread slices.
Portion fig jam and prosciutto
Divide the fig jam into 8 tablespoons (about 1 tablespoon per sandwich slice) and fold or tear the prosciutto into 8 pieces roughly the size of the bread slices so each sandwich gets one piece.
Cook jalapeños and onions
Heat a small nonstick skillet over medium heat with 1 tsp olive oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add the jalapeño slices during the last 2 minutes and cook just until slightly charred at edges. Remove from heat and set aside.
Assemble sandwiches
Lay out 4 slices of sourdough as the bottom slices. Spread about 1 tablespoon fig jam evenly on each bottom slice. Top each with a portion of brie, one piece of prosciutto, a small handful of the shaved Brussels sprouts (drained of excess dressing), and a few pieces of the cooked onion and jalapeño. Top with the remaining 4 bread slices to form sandwiches.
Grill and finish
Heat a large skillet or griddle over medium-low heat. Butter the outer faces of each sandwich with softened unsalted butter (about 1/2 tbsp per side). When the pan is hot, place sandwiches butter-side-down. Press gently with a spatula or a weighted press and cook 3–4 minutes per side until golden brown and brie is melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan for 1–2 minutes to help the cheese soften.
Remove sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich into 4–6 bite-sized pieces (for sharing, cut into small squares or triangles). Arrange on a platter. Optional: garnish with an extra drizzle of fig jam or a few shaved Brussels sprouts and a grind of black pepper.