A balsamic reduction featuring Pickle Creek Pear Verbena Champagne Balsamic Vinegar makes for one amazing grilled cheese sandwich! This recipe also calls for Pickle Creek Roasted Garlic Infused Olive Oil, and I think the Rosemary Infused Olive Oil and Blood Orange Thyme Infused Olive Oil work just as well.
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Pear & Brie Grilled Cheese
Ingredients
- 4 slices ciabatta bread
- 1 1/2 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil
- 1 1/2 Tbsp butter
- 2 ounces brie cheese, sliced
- 1 small pear, sliced
- 1/4 c Pickle Creek Pear Verbena Champagne Balsamic Vinegar
Ingredients
- 4 slices ciabatta bread
- 1 1/2 Tbsp Pickle Creek Roasted Garlic Infused Olive Oil
- 1 1/2 Tbsp butter
- 2 ounces brie cheese, sliced
- 1 small pear, sliced
- 1/4 c Pickle Creek Pear Verbena Champagne Balsamic Vinegar
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Instructions
Heat a large skillet over medium heat. Add the butter and Roasted Garlic Olive Oil. Once the butter has melted, swirl the oil and butter to mix well and to coat the bottom of the skillet. Toast each side of 4 slices of ciabatta bread in the skillet until both sides are golden brown.
Turn on the oven broiler. Remove the bread from the skillet and place it on a baking sheet (line the baking sheet with parchment paper for easy cleanup). Cover each slice with sliced brie followed sliced pear. Broil until cheese is melting.
Meanwhile, slowly heat 1/4 c of the Pear Verbena Champagne Balsamic over low heat, stirring frequently, until it reduces by half.
Drizzle the reduced balsamic over the pears and melted brie. Put the two halves of each sandwich together and enjoy!
