Caprese Brie on the Grill

"Saw this recipe on FB from and had to try it, made in a small cast iron skillet and baked on the grill and it turned out amazing. This is one that would be great for a party or just enjoying with family. Easy, looks impressive and fast to put together on short notice"
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Leggy Peggy photo by Leggy Peggy
photo by sheepdoc photo by sheepdoc
photo by sheepdoc photo by sheepdoc
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1 large brie round




  • In large bowl, combine cherry tomatoes and garlic , then toss with olive oil.
  • Season to taste with salt, pepper and red pepper flakes.
  • Place brie in cast Iron skillet then top with tomato mixture.
  • Place on hot grill and cook until brie is melted, about 20 minutes. (Just because it isn't oozing, doesn't mean it's not hot and ready, to test just poke sides with a knife to see if cheese is melty inside).
  • Drizzle with balsamic glaze and garnish with basil.
  • Serve warm with baguette slices.

Questions & Replies

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  1. Leggy Peggy
    Oh my, we’re weak at the knees. This brie dish is absolutely sensational. I made one-third of a batch with 180 grams (6 ounces) of brie. I used slightly more than 1/2 cup of tomatoes to make everything look more balanced and followed the rest of the recipe. Because it was a smallish piece of cheese, it was oozing within 13 minutes, which is great if you are in a hurry. I served it from the cast iron pan. Three of us ate this as an appetiser and also spooned over baked potatoes.
  2. ForeverMama
    LOVE this a whole lot! I followed the recipe as noted, but added basil as one of the pics show and glad I did because it was perfect! Taking a picture didn't stand a chance, as my family devoured it in no time! For the cold months, I'm going to try this in the oven for parties and for whenever. A true keeper. Thank you Bonnie for sharing. Made it for FYC.
  3. sheepdoc
    Melty cheese with olive oil and garlicky tomatoes on Italian bread and a drizzle of balsamic vinegar. What's not to like?
  4. Jostlori
    Yum!!! Finally got a chance to use my tiny cast iron skillet and it worked perfectly for this appetizer! It wasn't until halfway through that we realized the basil was still on the cutting board - so sorry for the naked picture! It was excellent, both before and after! Thanks for posting!


<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
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