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Fast and Easy Recipe For Blackberry, Prosciutto, and Brie Grilled Cheese

Berry Tempting: Blackberry Brie Panini

During our berry tempting month of blueberries, I was obsessed with the versatility of blueberry sauce. Similarly, with an abundance of blackberries, I simply couldn't resist making a pared-down version of blackberry jam. Never one to pass up a solid salty-sweet combo, I used the ripe flavor of blackberries as a plummy counterpoint to salumi, melted cheese, and mustard. The end result is everything one could want in a sandwich; the portable meal is salty, porky, creamy, toasty, and fruity all at the same time. Click ahead for the recipe.

Prosciutto and Brie Sandwiches With Blackberry Jam

Prosciutto and Brie Sandwiches With Blackberry Jam

Fast and Easy Recipe for Blackberry, Prosciutto, and Brie Grilled Cheese 2010-08-29 12:33:51

Ingredients

Blackberry Jam:
2 cups blackberries, preferably fresh
1/4 cup sugar
1 tablespoon freshly squeezed lime juice
1 tablespoon cornstarch
1/4 cup cold water
For sandwiches
4 slices sweet batard, or other rustic bread
2 tablespoons salted butter, at room temperature
6 thin slices prosciutto
2 teaspoons Dijon mustard
6 ounces of brie cheese, sliced

Directions

This recipe, which calls for a grill, could also easily be prepared with a panini press, or even in a frying pan. Use the leftover jam to stir into Greek yogurt, top on waffles, or fill a crostata — the options are endless.

  1. Make blackberry jam: Combine blackberries and sugar in a small metal saucepan, using the tines of a fork or a potato masher to break apart the berries.
  2. Add lime juice and bring to a simmer over medium-high heat, and allow to cook for 5 minutes, stirring constantly, until juices have been released.
  3. Meanwhile, in a small bowl, mix the cornstarch with cold water until well incorporated. Stir cornstarch water into simmering blackberries, and remove pot from heat immediately. Allow jam to cool to slightly. Reserve 4 teaspoons for recipe, and transfer the rest (approximately 3/4 cup) to an airtight container, reserving for another use. (The jam will keep for about 2 weeks.)
  4. Make the sandwiches: Preheat a grill to medium heat. Butter both sides of all bread slices. Place on grill for 6-10 minutes, flipping each slice of bread once halfway through, until exterior is browned and crisp to your liking. Remove from grill.
  5. Divide the 4 teaspoons blackberry jelly between two slices of bread, then top evenly with the brie cheese slices, and return to the grill for 3-5 minutes, or until cheese has melted.
  6. Top the other two remaining bread slices with mustard, and fold 3 prosciutto slices atop each. Carefully bring the blackberry-brie and mustard-prosciutto slices of bread together to form a sandwich. Enjoy immediately.

Makes 2 sandwiches.

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