Ingredients
Units
Scale
- 4 pieces sourdough bread, sliced 1/2 to 3/4 inch thick
- 1 large peach, pitted and halved
- 1 8 ounce Brie wedge, thinly sliced (at least 8 slices)
- 1/2 cup green jalapeño jelly
- Fresh mint, minced, to garnish
- Olive oil
Instructions
- 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.
- Prep Time: 5 mins
- Cook Time: 10 mins