Sweet and tart blistered blueberries and earthy basil cut through the layers of rich mascarpone and brie cheese while the crispy buttery bagel acts as a unique encasing for this delicious dessert grilled cheese.
- 1 bagel
- 1 small wedge of brie
- 1.5 tbsp. mascarpone
- 1.5 tbsp. blistered blueberries (1 tbsp brown sugar and 1 wedge of lemon, juiced)
- 3 fresh basil leaves
- 2 pats of salted butter
Gather the ingredients.
To begin, blister your blueberries. This is super easy, just add blueberries directly to a pan with 1 tbsp of brown sugar and turn the heat to high. After a few minutes the blueberries will start to burst and you'll want to turn off the heat. Finish with a squeeze of lemon juice and set aside.
Next cut your bagel in half and put the interior side face down on your cutting board. Take a small serrated knife or a grapefruit spoon and delicately scoop out the rounded part of the bagel so that you almost have a little moat for the cheese to sit in.
Next, add your brie slices to one side and gently smear your mascarpone into the other side of the bagel moat. Then add the blistered blueberries and the basil and close the sandwich. Butter both sides and set aside.
Turn your heat to medium and add the sandwich into you skillet (or panini press) and cook until both sides of the sandwich are golden and crispy and the cheese has begun to melt. At this point, take your sandwich off the heat and allow it to set for a minute before serving.