Grilled Peach & Brie Grilled Cheese
Savor the essence of summer with our Grilled Peach & Brie Grilled Cheese! This mouthwatering delight features crispy, buttery sourdough enveloping rich, melty brie and savory prosciutto, perfectly complemented by sweet, caramelized peaches. A finishing touch of balsamic glaze elevates every bite into a deliciously unforgettable experience!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- juicy grilled peaches
🥩Meat & Seafood(1)
- 4 slices of prosciutto
🥛Dairy & Eggs(2)
- 4 slices of brie
- extra butter in the panoptional
🍯Sauces & Condiments(1)
- balsamic glaze
📦Other(1)
- buttery sourdough
Nutrition (per serving)
Calories
462
Protein
14g
Carbs
54g
Fat
21g
👨🍳 Instructions
- 1
Butter your sourdough.
- 2
Layer on 4 slices of prosciutto, 4 slices of brie, and the juicy grilled peaches.
- 3
Add balsamic glaze.
- 4
Grill on the stove with a little extra butter in the pan until the cheese is perfectly melted and golden.
💡 Pro Tips
- ✓Grill your peaches at 400°F cut-side down for 3-4 minutes before assembling to concentrate sugars through caramelization and evaporate surface moisture, preventing a soggy sandwich that will steam the brie unevenly.timing400°F, 3-4 minutes
- ✓Apply balsamic glaze only to the peaches (not the bread) in a 1:1 ratio with the pan drippings, since acidic vinegar (5-6% acidity) can soften sourdough's crust and prevent proper browning through Maillard reaction.ingredient1:1 ratio, 5-6% acidity
- ✓Use clarified butter (milk solids removed) instead of whole butter in the pan—it reaches 350°F without smoking and won't brown the exterior before the brie reaches 90°F (full melt), whereas whole butter burns at 320°F.equipment350°F clarified vs. 320°F whole butter
- ✓Butter the sourdough exterior with a 2:1 ratio (butter to weight) using room-temperature softened butter, then toast at 325°F for 4-5 minutes per side—this prevents the prosciutto from releasing moisture that will wilt the bread before brie melts.technique325°F, 4-5 minutes per side, 2:1 butter ratio
- ✓Layer brie directly against peaches and place prosciutto on the outside edge—fat-soluble flavor compounds in prosciutto (rendered at 130°F) protect brie's delicate structure from direct heat while allowing even melting at 76°F internal temp.technique76°F internal brie temp, 130°F prosciutto rendering
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Grilled Peach & Brie Grilled Cheese
Savor the essence of summer with our Grilled Peach & Brie Grilled Cheese! This mouthwatering delight features crispy, buttery sourdough enveloping rich, melty brie and savory prosciutto, perfectly complemented by sweet, caramelized peaches. A finishing touch of balsamic glaze elevates every bite into a deliciously unforgettable experience!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- juicy grilled peaches
🥩Meat & Seafood(1)
- 4 slices of prosciutto
🥛Dairy & Eggs(2)
- 4 slices of brie
- extra butter in the panoptional
🍯Sauces & Condiments(1)
- balsamic glaze
📦Other(1)
- buttery sourdough
Nutrition (per serving)
Calories
462
Protein
14g
Carbs
54g
Fat
21g
👨🍳 Instructions
- 1
Butter your sourdough.
- 2
Layer on 4 slices of prosciutto, 4 slices of brie, and the juicy grilled peaches.
- 3
Add balsamic glaze.
- 4
Grill on the stove with a little extra butter in the pan until the cheese is perfectly melted and golden.
💡 Pro Tips
- ✓Grill your peaches at 400°F cut-side down for 3-4 minutes before assembling to concentrate sugars through caramelization and evaporate surface moisture, preventing a soggy sandwich that will steam the brie unevenly.timing400°F, 3-4 minutes
- ✓Apply balsamic glaze only to the peaches (not the bread) in a 1:1 ratio with the pan drippings, since acidic vinegar (5-6% acidity) can soften sourdough's crust and prevent proper browning through Maillard reaction.ingredient1:1 ratio, 5-6% acidity
- ✓Use clarified butter (milk solids removed) instead of whole butter in the pan—it reaches 350°F without smoking and won't brown the exterior before the brie reaches 90°F (full melt), whereas whole butter burns at 320°F.equipment350°F clarified vs. 320°F whole butter
- ✓Butter the sourdough exterior with a 2:1 ratio (butter to weight) using room-temperature softened butter, then toast at 325°F for 4-5 minutes per side—this prevents the prosciutto from releasing moisture that will wilt the bread before brie melts.technique325°F, 4-5 minutes per side, 2:1 butter ratio
- ✓Layer brie directly against peaches and place prosciutto on the outside edge—fat-soluble flavor compounds in prosciutto (rendered at 130°F) protect brie's delicate structure from direct heat while allowing even melting at 76°F internal temp.technique76°F internal brie temp, 130°F prosciutto rendering