Blackberry Brie Grilled Cheese

Soft, melting brie, sweet berries, and hint of savory prosciutto wrapped in crisp sourdough offer more than just a meal – Blackberry Brie Grilled Cheese takes that classic childhood favorite and gives it new life.

Whether you pick it for lunch or serve it for dinner with friends, blackberry brie grilled cheese shows how a simple sandwich can become the highlight of your meal.

Why You’ll Love This Recipe

• Blackberry brie grilled cheese brings together the familiar comfort of grilled cheese with a sweet and salty twist.
• This versatile sandwich can be prepared in an air fryer or skillet within minutes.
• By making a few tweaks with fresh herbs, a different type of bread or fruit, you can create your very own masterpiece that’s perfect for your taste buds.

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Ingredients

• Sourdough bread: With a robust, chewy crumb and a tart flavor, it stands up to juicy fillings and fat from brie and butter.
• Fresh blackberries and blackberry preserves: Their sweet, mildly tart flavor is the perfect companion to creamy brie.
• Brie: Its texture is famously soft and creamy, and when melted, it flows into every crevice in the bread. The flavor is mild, with a gentle earthiness and a touch of mushroom-like depth that balances sweet and tangy ingredients beautifully.
• Unsalted butter: Applied generously, it creates the signature golden crust and irresistible crunch with rich, buttery flavor.
• Prosciutto (optional): With its delicate, paper-thin slices, it doesn’t overpower but adds depth and a savory punch that cuts through the sweetness and creaminess.

Check out the printable recipe card below for the complete recipe and detailed instructions.

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How to Make Blackberry Brie Grilled Cheese

If using – Lay prosciutto flat in a medium skillet and cook over medium heat for 1-2 minutes until crisp. Remove from pan and drain on paper towels.

Lay two thick slices of sourdough on a board. Spoon a thin layer of blackberry preserves on the inside of each slice. Keep it light – about a tablespoon, spread edge to edge.

Slice brie about as thick as your finger – about 8 slices.

Lay the slices directly on the unbuttered side of each bread slice. Top with fresh blackberries on one side.

If using prosciutto, place two slices right on top of the brie without the berries.

Flip the side with the prosciutto over and place on top of the brie topped with berries. Spread softened butter on the outside of the sourdough, reaching all the way to the edges.

Make in Air Fryer

Preheat air fryer to 370°F (187°C).

Place the buttered side of the sandwich down in the air fryer basket. Butter the second side of the bread. If your bread slices are large, you will need to make in batches.

Air Fry for 3 minutes, carefully flip and continue cooking for 3-5 minutes.

The total cooking time will depend on the thickness and density of your bread. Check occasionally and continue cooking until it reaches your desired level of toasty-ness, and the cheese is melted.

Remove from air fryer and keep warm. Repeat with second sandwich. Allow sandwich to rest before slicing.

Make on Stovetop

Heat a skillet over medium heat. Place one sandwich in the skillet and cook for 2-3 minutes. Carefully flip sandwich, and cook for an additional 2-3 minutes or until golden brown and cheese is melted.

Remove from skillet and keep warm. Repeat with second sandwich. Allow sandwich to rest before slicing.

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Tips

• Don’t overload blackberries; a single, even layer is enough.
• Use just enough cheese on each side to melt and glue the fillings, not drown them.
• The blackberry preserves works like glue to keep the bread slices from flying of in the air fryer, but don’t overdo it – too much and your sandwich will be soggy.
• If using thin slices of bread, you may want to use a toothpick to secure your sandwich. Make sure to check after one minute to make sure it is still in place.
• Let the sandwich rest a minute or two before cutting, so the cheese firms up.

Variations

Switch up preserves:

• Fig preserves add earthy sweetness.
• Raspberry or cherry preserves give extra tartness.
• Apricot jam pairs well with brie for an unexpected flavor boost.

Swap out your fresh fruit:

• Fresh blueberries, thin apple slices, or even roasted grapes can work if blackberries are out of season. Sliced peaches create a summery, floral twist.

Try different cheeses:

• Camembert offers a funkier, earthier richness.
• Goat cheese gives tang and a lighter melt.
• Fontina or Gruyère blend well with fruits and melt beautifully.
• For dairy-free, try a plant-based brie or even a vegan cream cheese.

Savory and herbal options:

• Fresh thyme or basil adds a fragrant lift.
• A pinch of cracked black pepper balances sweetness.
• Dust the jam layer with a pinch of cinnamon or ginger.
• Add chopped rosemary for a woodsy, or holiday vibe.

Different bread styles:

• Swap sourdough for whole-grain, cinnamon swirl, or a nutty walnut bread for bonus depth and chew.

Honey or balsamic drizzle:

• Right before serving, a quick drizzle of honey or a few drops of aged balsamic vinegar brings brightness and contrast. Honey offers floral sweetness; balsamic wakes up every flavor with tang.

Bacon options:

• For savory lovers, add crispy pancetta, or even a couple of maple-glazed bacon strips. They offset the sweetness and add depth.

Serving Suggestions

The sandwich’s richness loves a crisp, fresh contrast. Here are star picks for a plate that feels complete:

• Arugula Salad with Lemon Vinaigrette: Peppery arugula tossed with a lemony dressing scrapes through the brie’s creaminess.
• Mixed Greens with Candied Pecans and Apples: Apples echo the fruit in your grilled cheese, while pecans add warm crunch. Thinly sliced red onions add more complexity.
• Shaved Brussels Sprouts Salad: Toss raw shreds with lemon, olive oil, Parmesan, dried cranberries, and toasted walnuts. The crunch is unbeatable beside melty cheese.
• Tomato Soup: The classic grilled cheese combination. But here, opt for a simple tomato basil or a roasted red pepper soup – its acidity freshens each bite.

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Enjoy!!