Tag Archives: brie

Blueberry Baby – Mascarpone, Brie, Basil and Blistered Blueberries Bagel Grilled Cheese

OMG, OMG! Today is National Grilled Cheese Day! Aren’t you so very, very excited? So much so that you kind of might pee your pants a little? No? That’s just me? Ok, that makes sense. Anyways! I’ve been waiting all year month for this very special day which sort of feels like Christmas to me and I’m the happiest kid around. All month, endless amounts of meltable cheese, freshly baked bread, and tricked out stay-cold coolers have been waiting for me at my front door each day in order to make this day the best it can be. Unfortunately, it’s rainy, cold, completely disgusting, and no one’s home but that’s OK. I’ll get through National Grilled Cheese Day with the power of my internet friends. RIGHT GUYS?! I just wish you all could come over and cook with me and help me eat all the food that’s been sent my way.

But I don’t mean to brag about all my cheesy goodness without giving you guys something in return! Yeah, sure here’s a tasty new recipe, but I also wanted to let you know that my favorite babes from Wisconsin Cheese and I have paired up to do a super awesome National Grilled Cheese Day GIVEAWAY…today! We’ve been working super hard on their awesome online magazine Grate. Pair. Share. (with recipes from yours truly, of course) so if you’d be so kind to check it out and comment as to what your favorite recipe is (in my comments section) you are automatically entered to win a giant shipment of Wisconsin cheese, fresh baked bread from La Brea Bakery – perfect for grilling, and a ton of other goodies that will help all your grilled cheese dreams come true. You should totally do it. The magazine is embedded in the bottom of this very post…How convenient! You’re welcome.

In the meantime, here’s a tasty new little grilled cheese that I thought is perfect for a sweet day like today – creamy brie, luscious mascarpone, sweet and tart blistered blueberries, and fresh earthy basil come together between a crispy buttery bagel. I think it’s the perfect way to start a grilled cheese day.

Get you some of thisssss


-1 cinnamon sugar bagel, cut in half and scooped out
– 1 small wedge of Wisconsin Brie
– 2 tbsp of BelGioioso Mascarpone Cheese
– 2 tbsp of blistered blueberries (recipe below)
– a few basil leaves, torn
– 2 pats of salted butter

So this is the most important part. It’s totally hard to eat a bagel grilled cheese without taking the necessary steps to ultimate perfection. First, cut your bagel in half and scoop out the interior of both sides. This will create the perfect little nook to keep your fillings inside the sandwich. Then, with a very sharp serrated knife, very carefully cut off the outside off the bagel so that the nice bready interior can be used to create a super crispy crust on your sandwich at the end.

Next, fill the nook of one half of your bagel with brie. Try to keep it all in the grilled cheese canyon or mote as I like to think of it. After all, it is guarding your face from getting burnt by molten cheese.
Then, lay your blistered blueberries on top of the Brie.
To make these sweet and tart treats, all you need to do is melt a pat of salted butter in your skillet and add a cup of blueberries. Turn your heat to high and let them cook up. Add a tablespoon of brown sugar once you start to see them pop and stir until evenly coated. Allow to cook for a few more minutes until the juices release and start to thicken.
And if you don’t want to go through all that, you could totally just use some sort of blueberry preserves. Those will work perfectly, they just won’t be as much fun as making them yourself!

Next, lay some torn basil leaves on top of your blueberries. I think this earthy herbal contrast is so nice against the creamy brie and the bright blueberries. Fresh mint would also be super dope.

Almost done! Just smear on some of that sweet mascarpone into the other bagel half’s canal and really pack it in there. It’s so good. If you’ve never had it before, it’s like sweet cream cheese mixed with ricotta mixed with whatever kisses the hottest person in the world gives. Yeah, it’s like that.

Combine the two halves together and awe in their glory.

Now that this insane sandwich is built, turn your burner to medium high and butter both sides of your soon-to-be grilled cheese. Place it in your skillet and allow to cook for a few minutes until the bagel turns golden and crispy. Flip and repeat. Remember, both of these cheeses melt super
fast so they don’t need to be on the burner for long. Just a few minutes will do.

Then once it’s all done, you will definitely want to let this little baby sit for a minute or two. Those cheeses need to thicken up and soak in all the flavors from the blueberries and the basil. Or if you can’t wait, who cares, you’ll just have to lick your plate to make sure nothing goes to waste.

Dig in babes!

Don’t forget to check out Grate. Pair. Share. below and leave a comment for a chance to win some awesome prizes!




The (F)unemployment Special – Poundcake Grilled Cheese with Brie, Fig Jam, and Rosemary Butter

(F)unemployment: (Noun) The state of being unemployed in New York City.  
Yeah, it’s cool for about a minute until you start to drive yourself crazy.  For once I don’t have work or school and I have no idea what to do with myself.  I guess I shouldn’t complain, it’s been great in some ways. My room is constantly clean, I’ve caught up on new music, and a lot of reading has been done.  But I want to work (which is a weird thing to say, i know). I need to have something to do, something to work on, something to keep my stress level higher than it is now.  It’s only been a week and I’m starting to feel like a blob –  I’m not into this blasé lifestyle AT ALL.

I did, however, have two interviews at one of my favorite food magazines this week, so please, please, please keep your fingers crossed for me!  I honestly don’t know how much longer I can last.  In the mean time, I guess I’ll just keep eating this sweet and savory grilled cheese sandwich to keep me happy.  It’s got a delicious rosemary butter, brie, fig preserves, and POUND CAKE. omg, yes.

Here’s what’s keeping me (sort of) sane :


– 2 thin slices of pound cake
– a few slices of brie
– 1/2 tbs fig spread
– 1 small rosemary sprig – chopped
– 1 pat of butter

It’s so easy. Just place a few slices of brie onto one piece of pound cake.

Smear some fig preserves on the other piece of bread.

Melt a pat of butter in your skillet on medium and throw in the chopped rosemary.  Keep heating the butter and rosemary for a few minutes until the leaves start to soften up and the rosemary flavor starts to infuse into the butter.  You’ll also want the little bubbles (that you see below) to dissolve before you put your sammie in. I think it makes for a better consistency when it’s soaking into the bread.

When it’s all smooth and melted, put both pieces of pound cake in your skillet (still on medium) and let’em cook.

After about three or four minutes you should start to see a nice crust developing on the bottom of the pound cake.  To look – GENTLY use your spatula to peek underneath. If you think it’s good to go, gently flip one piece onto the other.  Don’t worry if your brie hasn’t started melting yet, when you do this step the heat from the other sandwich will instantly heat up your cheese and finish the melting process.

Then take it off the skillet and eat immediately. Real fast. Inhale it.

So to those of you out there that don’t have a job, I hope this will make your life a little bit less stressful and more enjoyable.  And for those of you who do, quit your job so I can have it. Just kidding, but seriously – someone hire me before I go crazy.

Oh! How could I forget? I have A TON of Applegate coupons, and they’re all for you guys!  If you leave a comment and/or email me your address (grilledcheesesocial@gmail.com), you can expect some coupons in your mailbox!



The Mother Teresa – Poptart Grilled Cheese with Brie, Pear, and Bacon

Guest Blogger Alert! Wooooooo!! I’ve never done this before so I’m super stoked to introduce my first guest blogger – Jordan Kinley.  I met Jordan a few weeks ago through my good buddy Andrew.  Although Jordan lives in Portland, he was in New York working with his film company Into The Woods. Within the first five minutes of meeting, we started talking about grilled cheese sandwiches (typical, i know) and Jordan proceeded to blow my mind with a little concoction he invented one late and bent night. I knew this ridiculous GC needed to be on my blog so Jordan and his friend Miliken (both of Into the Woods) came over and taught me how to make it.  Watch the magic happen…

When explaining the sandwich, Jordan said “i don’t know what else to say except that i first made it at 2am one night and it was one of those things that was either going to be really good or really bad. The first prototype was just Pop-Tarts and bacon. and that was good but i thought it was a little bit white-trash so i decided to class it up with brie and pear. The first few people i made it for were totally disgusted by the idea of it and laughed at me up until the first bite”

Class it up, was right.


– 2 cinnamon sugar Pop-Tarts
– 2 slices of pear
– 4 pieces of organic maple bacon
– 4 slices of brie

The way you make this grilled cheese is just as unique as the ingredients he chose.  The first thing you’ll want to do is to start to pan-fry the bacon.  Put your heat on medium-low and lay the bacon in there. 

You’ll want to crisp the bacon up on both sides but right before it’ done you’ll want to lay the Pop-Tarts on top (frosting side up) of the cooked bacon.  Jordan recommends flipping the Pop-Tarts onto the frosting side at the very last moment and grilling it for about 30 seconds because of how quickly it melts. 

After you’ve grilled both sides, you’ll want to add the sliced brie onto the frosting side of the Pop-Tarts.  Because brie is such a soft cheese, it melts pretty quickly so it should only take about another minute or two before you’ll need to take everything out of the pan.

After you’ve scooped out the ‘tarts, it’ll be time to add the sliced pear to one side of the sandwich. 

Then add the bacon!
Look here’s Jordan!

And now top it off with the other poptart, frosting side down.

Crazy, right??  Believe me, it’s in your best interest to try this glorious creation.

Here’s the video that Jordan & Miliken of into the woods shot after leaving my kitchen and blog sesh. Check it out – featuring the young prisms!

Special Thanks to Jordan Kinley & Miliken Gardner for wasting their morning and lugging all their gear over to my place.  Make sure to check them out their website http://intothewoods.tv/  and you can also find them on Facebook and Twitter too!