My sister writes a bi-weekly Friday column on an online magazine called She Loves.Every time she signs off, she posts a recipe that caught her eye that week. They are usually decadent and involve specialty ingredients and well..time. This particular week, it was very straightforward and looked down-right slurp-worthy. After work last night, I ran to the local bakery and picked us up a load of fresh Rye, block of double cream brie and slab(s) of Lindt dark chocolate.
As I climbed out of bed, G announced that he felt like a run. Oye. So not the way I had planned this morning to go. But this man does ridiculous things for me on a daily basis..so it had to be done. It was hot, uphill and exhausting. I huffed and puffed while I ran and the only thing that kept me going was the royalty worthy breakfast we were going to be having in the next hour. There I was in my sweaty running clothes hulling strawberries while G did crazy tricks with the medicine ball on the deck. On a side note, who doesn’t love Jason Mraz’s latest(ish) song. Makes me weep like a baby..but I can’t get enough of it. So yes, he kept me company when I made breakfast.
30 minutes later, we were feasting on our grilled cheese sandwiches and coffee in silence. Yum yum yummmmmm.
What I would change:
1) I love dark chocolate but I would go with milk less time. In fact, I would even consider Nutella. Yes, I went there.
2) I would cut back on the brie. Too much brie = slightly bitter.
Here’s the recipe y’all..
What you need:
6 strawberries, quartered
1/2 teaspoon canola oil
pinch of salt
2 tablespoons butter
4 thick-cut slices of multigrain bread
2-3 ounces of brie cheese, sliced
1-2 ounces high-quality chocolate
1. Preheat oven to 375 degrees.
2. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes.
3. Heat a large skillet or grilled over medium-low heat. Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries.
4. Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese.
5. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately.