Grilled Cream Brie Focaccia: A Taste of Summer on the Grill

The aroma alone transports me back to sun-drenched afternoons in Italy, sharing platters of focaccia with friends. There’s something so simple, yet deeply satisfying, about tearing off a piece of warm, crusty bread loaded with fresh, vibrant flavors. This Grilled Cream Brie Focaccia captures that essence perfectly, elevating the experience with the smoky char of the grill. It’s a dish that invites sharing, laughter, and lingering conversations under the summer sky.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 7-9 minutes
• Total Time: 22-24 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 1 loaf focaccia bread, sliced in half horizontally
• 1 tablespoon melted butter
• 2 tablespoons Dijon mustard
• 7 ounces double-cream brie cheese, cut into 1/2 inch pieces
• 2 cups Roma tomatoes, seeded, chopped (about 3)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, finely chopped
• 1/2 teaspoon fresh ground pepper

Equipment Needed

• Barbecue grill
• Medium bowl
• Aluminum foil

Instructions

1. Preheat your barbecue grill to 450°F (232°C). Make sure your grill grates are clean.
2. Prepare the focaccia slices: Brush one side of each focaccia bread slice with melted butter and the other side with Dijon mustard.
3. Lay out a large sheet of aluminum foil: The foil should be twice the length of the bread. Place one bread slice, mustard-side up, on the center of the foil sheet.
4. Prepare the Brie mixture: In a medium bowl, gently combine the Brie cheese pieces, chopped Roma tomatoes, finely chopped red onion, fresh basil, and freshly ground pepper. Handle gently to avoid making the tomatoes too watery.
5. Spread the Brie mixture: Evenly spread the Brie cheese mixture on top of the bread slice.
6. Top with the second bread slice: Place the second focaccia bread slice on top of the Brie mixture, with the butter-side up.
7. Wrap the focaccia in foil: Fold the aluminum foil tightly around the bread to create a sealed package. Ensure all edges are well sealed to trap the heat and steam inside.
8. Grill the foil package: Place the foil package directly on the hot grill. With the grill lid closed, sear for 2 minutes on each side. This initial searing helps to toast the bread and begin melting the Brie.
9. Reduce the heat: Turn the burner directly under the bread to low heat, leaving the other burners at medium-high. This prevents the bread from burning while ensuring the Brie melts completely.
10. Continue grilling: With the lid closed, grill for an additional 2-3 minutes per side, or until the bread is toasted and the Brie cheese is melted and gooey. Be careful not to overcook, as the bread can become too hard.
11. Rest before serving: Carefully remove the foil package from the grill and let it stand for 5 minutes before opening. This allows the cheese to settle slightly and prevents it from oozing out completely when you open the package.
12. Serve immediately: Open the foil package and carefully slide the Grilled Cream Brie Focaccia onto a serving platter or wooden cutting board. Slice into wedges or squares and serve immediately.

Expert Tips & Tricks

• Control the Heat: Managing the heat on your grill is crucial. If your grill runs very hot, consider using indirect heat for the second stage of grilling to prevent burning.
• Cheese Placement: When spreading the Brie mixture, avoid placing it too close to the edges of the bread to minimize cheese leakage during grilling.
• Don’t Overfill: Overfilling the focaccia can make it difficult to handle and cook evenly. Use a moderate amount of filling for best results.
• Foil is Key: The foil wrapping is not optional! It creates a steam pocket that melts the cheese evenly without burning the bread. Make sure it’s sealed well.
• For extra flavor: Add a drizzle of balsamic glaze after grilling for a sweet and tangy finish.

Serving & Storage Suggestions

Serve the Grilled Cream Brie Focaccia immediately while it’s warm and the cheese is melted and gooey. It’s best served as an appetizer or a light lunch.

• Serving: Slide the warm, savory bread onto a large platter or wooden cutting board and let guests serve themselves. Garnish with extra fresh basil leaves for visual appeal.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until the bread is heated through and the cheese is melted again. You can also reheat it in a skillet over low heat, covered, until warmed through. Be aware that the bread may not regain its original crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	217.9 kcal	N/A
Calories from Fat	153 g	70%
Total Fat	17.1 g	26%
Saturated Fat	10.5 g	52%
Cholesterol	57.2 mg	19%
Sodium	421.5 mg	17%
Total Carbohydrate	5.6 g	1%
Dietary Fiber	1.6 g	6%
Sugars	3.2 g	N/A
Protein	11.6 g	23%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Cheese Variations: For a richer, more gooey sandwich, replace the double-cream Brie with triple-cream Brie. You can also substitute 1 cup of Buffalo Mozzarella and 1 cup of Gruyere for the Brie cheese. Be sure to pat dry the mozzarella before and after slicing to remove excess moisture.
• Vegetable Additions: Add roasted red peppers or caramelized onions for a deeper, sweeter flavor.
• Herb Variations: Experiment with different herbs like oregano, thyme, or rosemary for a unique twist.
• Spicy Kick: Add a pinch of red pepper flakes to the Brie mixture for a touch of heat.
• Gluten-Free: Use gluten-free focaccia bread for a gluten-free version.

FAQs (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: While best served immediately, you can assemble the sandwich ahead of time, wrap it tightly in foil, and store it in the refrigerator for up to 2 hours before grilling.

Q: Can I use a different type of bread?
A: Focaccia is ideal because of its airy texture and ability to absorb flavors, but ciabatta or even a hearty sourdough can work in a pinch. Adjust grilling time as needed.

Q: What if I don’t have a grill?
A: You can bake this in a preheated oven at 400°F (200°C) for about 10-15 minutes, or until the bread is toasted and the cheese is melted.

Q: How do I prevent the bread from burning?
A: The key is to reduce the heat after the initial searing and to keep a close eye on the bread. If it’s browning too quickly, move the foil package to a cooler part of the grill.

Q: Can I add meat to this recipe?
A: Yes! Prosciutto or thinly sliced salami would be delicious additions. Add them to the Brie mixture before grilling.

Final Thoughts

This Grilled Cream Brie Focaccia is more than just a recipe; it’s an invitation to savor the simple pleasures of summer. The combination of creamy Brie, ripe tomatoes, fragrant basil, and smoky grilled bread is truly irresistible. I encourage you to gather your friends and family, fire up the grill, and create your own delicious memories with this dish. Don’t be afraid to experiment with different flavors and ingredients to make it your own. And please, share your feedback – I’d love to hear about your culinary adventures! Pair it with a crisp white wine or a refreshing Aperol spritz for the ultimate summer experience.