Grilling season is in full swing friends! Speaking of grilling, we went super meat heavy on the BBQ this past Monday for the 4th of July. OH man. I probably ate my body weight in brats, beef kabobs, and Cheetos. Confession: My junk food weakness? Cheetos. I can't buy them because the whole bag will be gone in less than a day. Seriously though, you know how Jennifer Lawrence has that Doritos obsession? Cheetos. Right here guys.
ANYWAY, grilling season. After all those brats and beef slices, how about we skip the meat dishes for a second and try some Grilled Peach and Brie Jalapeño Crostini?? I vote yes.
Reasons to vote yea: 10 minutes to appetizer perfection. Or breakfast because let's be honest. Decadent melty brie and sweet grilled peaches were just meant to be the first thing you eat every day. So we all know how I feel about cheese (obsessed, you should be too) so I'll skip to these peaches. UN-believeable. I'm new to grilling fruit but wow. The slight charring process really brings out the sweetness in the peach slices. Oh and that Jalapeño jam! It adds a little extra punch to the crostini, mild in flavor but with just enough spice to compliment the Brie.
Reasons for a nay vote: ohwaitnone. You just HAVE to have one. I can't explain the deliciousness, you'll just have to try it yourself!
PS. Grilling hack: I definitely don't bust out the grill on the daily. When I'm short on time, or just want to enjoy my Sunday, I use a cast iron grill pan. Less time, same result. So even you don't have a grill, get one of those puppies and you'll be chowing down on some Grilled Peach and Brie Jalapeño Crostini in no time!Print
- 4 pieces sourdough bread, sliced ½ to ¾ inch thick
- 1 large peach, pitted and halved
- 1 8 ounce Brie wedge, thinly sliced (at least 8 slices)
- ½ cup green jalapeño jelly
- Fresh mint, minced, to garnish
- Olive oil
- Preheat grill to high.
- Slice peach halves into eighths and lightly brush with a little olive. Lightly brush both sides of bread slices with a little olive oil.
- Place bread on grill and cook 2 minutes. Flip over, add 2 brie slices to each piece and cook another 2 minutes, allowing cheese to slightly melt. Remove from heat and set aside.
- Place peach slices on the grill and cook 2-3 minutes until grill marks have formed and are slightly softened. Flip and repeat, cooking another 2-3 minutes.
- While peaches cook, spread equal amounts of jalapeño jelly onto each bread slide on top of melted brie.
- Remove peaches from grill and place 3-4 each onto each slice.
- Garnish with fresh mint and serve immediately.