Fresh field tomatoes and basil with double-cream Brie and tangy red onion are tucked into grilled focaccia bread for a perfect starter to a summer party.
Slide the warm, savoury bread onto a large platter or wooden cutting board and let guests serve themselves.
Grilled Cream Brie Focaccia
• 1 400-g loaf focaccia bread, sliced in half horizontally
• 15 ml (1 tbsp) melted butter
• 30 ml (2 tbsp) Dijon mustard
• 200 g (7 oz) double-cream Brie, cut into 1-cm ( 1/2-inch) cubes (about 375 ml/1 1/2 cups)
• 500 ml (2 cups) seeded, chopped plum (Roma) tomatoes (about 3 medium)
• 50 ml ( 1/4 cup) finely chopped red onion
• 50 ml ( 1/4 cup) chopped fresh basil, loosely packed
• 2 ml ( 1/2 tsp) freshly ground pepper
Preheat barbecue to 230 C (450 F). Brush one side of each bread slice with melted butter and the other side with Dijon mustard. Place one bread slice mustard-side-up on centre of a sheet of aluminum foil that is twice the length of the bread.
In a medium bowl, gently combine the Brie cheese, tomatoes, red onion, basil and pepper; spread mixture evenly on bread slice. Top with second bread slice, butter side up. Fold foil around bread and seal tightly.
Place foil package directly on hot grill. With lid closed, sear for 2 minutes each side. Turn burner under bread to low, leaving other burners at medium-high. With lid closed, grill 2 to 3 minutes more per side or until bread is toasted and cheese is melting. Let stand 5 minutes before opening package. Serve immediately.
Makes 4 servings.
Tips: For a richer more gooey sandwich, replace double cream Brie with triple cream Brie cheese.
Substitute 250 ml (1 cup) buffalo mozzarella and 375 ml (1½ cups) shredded Gruyere for the 500 ml (2 cups) Brie cheese. Be sure to pat dry the mozzarella before and after slicing.