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Blueberry Brie Grilled Cheese


Creamy melty brie and our sweet and zesty Blueberry Lemon Ginger Dip make a gourmet grilled cheese with spread between layers of crusty sourdough bread. 


1 jar                 Robert Rothschild Farm Blueberry Lemon Ginger Dip
8 slices            Sourdough bread
8 oz.                Brie cheese
                        Butter, softened


Spread butter on one side of each slice of bread. Place about one ounce brie on the unbuttered side of two slices of bread. Toast in a skillet on low heat until brie is melted. Spread one tablespoon Blueberry Lemon Ginger Dip on each slice of bread. Combine two slices of bread into 1 sandwich, and increase heat to medium and cook until each side gets a toasted finish (2 - 3 min). Remove from pan and cut in half. Serve immediately.

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