Blackberry Brie Prosciutto Grilled Cheese
This blackberry brie prosciutto grilled cheese is sweet, salty, creamy and completely over the top in the best way. Golden sourdough is filled with melty brie, white American cheese and salty prosciutto, then finished with a quick homemade blackberry compote, fresh basil and a honey-caramelized crust. This brie grilled cheese is ready in about 25 minutes.
Inspired by @naughtyfork and part of Sandwich Sundays. If you love a fancy grilled cheese, my Caramelized Onion Grilled Cheese is a must too.
Why You’ll Love This Brie Grilled Cheese
- Sweet and salty with jammy blackberries and prosciutto.
- Two cheeses for creamy, melty layers.
- Honey-caramelized crust that is crisp and golden.
- Feels fancy but uses simple ingredients.
Ingredients for Blackberry Brie Grilled Cheese
The Blackberry Compote
Fresh blackberries, honey, lemon juice, lemon zest and a pinch of salt.
The Grilled Cheese
Sourdough, softened butter, sliced brie, white American cheese, thin slices of prosciutto and fresh basil.
The Finish
A drizzle of honey or hot honey to caramelize the bread.
Swap note: Use gluten-free sourdough for gluten free. Skip the prosciutto for a vegetarian grilled cheese, and swap brie for Camembert if you like.
How to Make Brie Grilled Cheese
Step 1: Make the compote
Add the blackberries, honey, lemon juice, lemon zest and salt to a small saucepan over medium-low heat. Cook 5 to 7 minutes, mashing gently, until thick and jammy. Let it cool.
Step 2: Butter and layer
Butter one side of each slice of sourdough. Place two slices butter-side down in a skillet and layer with brie, American cheese and prosciutto. Top with the remaining bread, butter-side up.
Step 3: Grill
Cook over medium-low heat 3 to 4 minutes per side, pressing gently, until golden and the cheeses are melted.
Step 4: Add the compote and basil
Open the sandwich, spread a generous spoonful of blackberry compote and add the basil leaves.
Step 5: Caramelize with honey
Coat one side of the bread with honey and flip to caramelize for 1 to 2 minutes.
Carly’s Expert Tips
- Keep the heat medium-low so the cheese melts before the bread burns.
- Make the compote ahead. It keeps in the fridge for up to a week.
- Hot honey adds a sweet heat that is amazing with brie.
- Remove the brie rind if you prefer an extra smooth melt.
Make It Your Own
- Raspberry: Use raspberries or strawberries for the compote.
- Fig: Swap the compote for fig jam.
- Turkey: Use thinly sliced turkey instead of prosciutto.
- Arugula: Add peppery arugula with the basil.
Make-Ahead and Meal Prep: Make the blackberry compote up to 1 week ahead and keep it in the fridge. Then the grilled cheese takes about 10 minutes.
What to Serve With Brie Grilled Cheese
Serve with a simple arugula salad, fresh fruit, kettle chips or a cup of Roasted Tomato Basil Soup.
Storing and Reheating
This grilled cheese is best eaten right away.
Store leftover blackberry compote in a sealed jar in the fridge for up to 1 week.
What People Ask About Brie Grilled Cheese
Can I use frozen blackberries?
Yes. Thaw them first so the compote is not watery.
Do you remove the rind from brie for grilled cheese?
You can leave it on, since it is edible, or remove it for a smoother melt.
What can I substitute for brie?
Camembert, fontina or Havarti all melt well.
Can I make the compote ahead of time?
Yes. It keeps up to a week in the fridge.
Blackberry Brie Prosciutto Grilled Cheese
Ingredients
Method
- Add blackberries, honey, lemon juice, lemon zest, and salt to a small saucepan over medium-low heat.
- Cook for 5 to 7 minutes, stirring occasionally and gently mashing the berries, until thick and jammy.
- Remove from the heat and let it cool while you prepare the grilled cheese.
- Butter one side of each slice of sourdough.
- Place two slices butter-side down in a skillet.
- Layer with brie, American cheese, and prosciutto.
- Top with the remaining bread, butter-side up.
- Cook over medium-low heat for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheeses are melted.
- Open up the sandwich and spread a generous spoonful of blackberry compote, then add the basil leaves.
- Coat one side of the bread in honey and flip to caramelize, cooking for another 1 to 2 minutes.
Nutrition
Notes
- For a spicier kick, use hot honey instead of regular honey.
- Make sure to cook the grilled cheese on medium-low heat to avoid burning the bread before the cheese melts.
- You can prepare the blackberry compote ahead of time and store it in the fridge for up to a week.
