Grilled Cream Brie Focaccia

"Fredh field tomatoes and basil with double-cream Brie and tangyt red onion are tucked into grilled tocaccia 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 them selves."
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Ready In:




  • Preheat barbecue to 450°F Brush one side of each bread slice with melted buter and the other side with Dijon Mustard. Place one bread slice mustard side up on center 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 onions, 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 2-3 minutes more per side until the bread is toasted and cheese is melting. let stand 5 minutes before opening package. Serve immediately.
  • TIPS: For a richer more gooey sandwich, replace double cream Brie with triple cream Brie cheese.
  • Substitute 1 cup Buffalo Mozzarella and 1 cup Gruyere for the 2 cups Brie cheese. Be sure to pat dry the mozzarella before and after slicing.

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