This is a perfectly simple dish that takes advantage of those lovely fresh garden herbs. It will make everyone want more.
¼ tsp Kosher or Sea Salt
1 small 8 oz whole Brie
2 Tbsp White Wine
2 Tbsp chopped fresh herbs such as thyme, oregano, parsley, rosemary, tarragon
Pita triangles or French Bread to serve
Heat a small cast-iron skillet or another grill-ready pan on a closed grill for 3 minutes.
Cut off the top of the brie, and place it in the hot pan. Top with white wine and then salt and herbs. Return to the grill and cook until fully melted.
While the brie is melting warm the pita or grill the French bread.
Once melted, remove from the grill and serve.
If you don’t want to use white wine, you can use chicken stock or another stock of your choice with a half teaspoon of lemon juice.
Other cheeses to consider:
Gruyère & Swiss combination
Variation: Grilled Tomato Topped Brie