Recipes
DIRECTIONS
Butter both slices of bread with 1/2 teaspoon of butter spread each. Spread the Brie on the unbuttered side of one slice of bread and top with the blue cheese crumbles. Add the grapes on top of the cheese, pressing each one down a little so that they stick. Drizzle with the honey. Top with other slice of bread, butter side up.
Preheat non-stick skillet over medium heat. Place sandwich in pan, flipping once, until the cheese melts and is slightly golden brown on each side.
Ingredients
2 slices white (or 100% wheat) artisan bread, sliced 1/2-inch thick
1 teaspoon light vegetable-oil buttery spread
1 ounce spreadable Brie cheese or Brie cheese wedge with rind removed
1/2 ounce blue cheese crumbles
1/2 cup red seedless California grapes
1/2 teaspoon honey
DIRECTIONS
Butter both slices of bread with 1/2 teaspoon of butter spread each. Spread the Brie on the unbuttered side of one slice of bread and top with the blue cheese crumbles. Add the grapes on top of the cheese, pressing each one down a little so that they stick. Drizzle with the honey. Top with other slice of bread, butter side up.
Preheat non-stick skillet over medium heat. Place sandwich in pan, flipping once, until the cheese melts and is slightly golden brown on each side.
Notes
Recipe created by Sarah-Jane Bedwell, RD, LDN, for the California Table Grape Commission
This is a Vegetarian recipe
Servings
makes 1 serving
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 90 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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