Grilled Brie with Peach Salsa
Grilled Brie with Peach Salsa
Brie Thompson
6
15 minutes
10 minutes
Creamy, melty Brie meets a juicy peach and strawberry salsa, and I am here for all of it. Grilling the Brie Cheese with Basil Genovese Infused Olive Oil gives it a smoky edge, and Summer Peach White Barrel Aged Balsamic keeps the salsa bright and a little tangy. Set this Grilled Brie with Peach Salsa out with pita chips and watch the whole table gather around.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Peach Salsa
- 1 cup Strawberries, diced
- 1 cup Peaches, diced
- 2 Tbsp Basil Leaves, chiffonade
- 1 Tbsp Mint Leaves, chiffonade
- 2 tsp French Toast Sugar Shaker
- 1 Tbsp Summer Peach White Barrel Aged Balsamic
- 1 Tbsp Basil Genovese Infused Olive Oil
Brie
- 1 Tbsp Basil Genovese Infused Olive Oil
- 1 wheel Brie Cheese
- Summer Peach White Barrel Aged Balsamic, to finish
- Pita Chips, Bread, or Crackers, for serving
Directions
- Toss the strawberries, peaches, basil, mint, French Toast Sugar Shaker, Summer Peach White Barrel Aged Balsamic, and 1 Tbsp Basil Genovese Infused Olive Oil in a medium bowl. Set aside.
- Heat the grill to 350°F.
- Brush the Brie Cheese with 1 Tbsp Basil Genovese Infused Olive Oil.
- Grill the Brie Cheese until it has grill marks and is soft and melted, 3 to 5 minutes per side.
- Transfer the Brie Cheese to a plate and top with the peach salsa. Finish with a drizzle of Summer Peach White Barrel Aged Balsamic.
- Serve immediately with pita chips, bread, or crackers.