Gluten-Free Grilled Cheese with Brie & Balsamic Peaches

   This morning I woke up fantasizing about what I could make with the French double creme Brie that I had bought the night before. Since it was already almost twelve I figured it was past breakfast time and I should probably make something that resembled brunch food. Opening my fridge I curiously looked around for anything that might go with Brie and when I saw fresh peaches in the fruit drawer I immediately knew what I had been craving. I figured, if I was going to indulge with an extremely buttery cheese I should balance it out with a fruit or vegetable ( at least I'm attempting to get some nutritional value here). I usually prefer Brie with fruit and although my favorite combination of Brie and figs usually does the trick in satisfying any craving I could possibly have, I didn't see any figs in my fridge, so I thought peaches could be just as good.

I thought back to this amazing grilled cheese that I had at the Lady Killigrew cafe at the old Montague Book Mill in Western Mass., and how OBSESSED I was with that sandwich. It was the ideal grilled cheese-toasted to buttery perfection with an extremely generous amount of creamy Brie and sweet marinated apples with apricot preserves. 

So, I thought I would do my best to recreate that perfect sandwich.

Ingredients 

1 whole peach 

2 slices of your favorite gluten-free bread 

As much Brie cheese as your heart desires 

1 tablespoon honey 

1 teaspoon of Italian Balsamic 

1 tablespoon butter 

Extra virgin olive oil 

 First, I cut the peaches into thin slices. I melted the butter in a small frying pan and when it started to shimmer and turn almost a golden color, I added the peaches and let them soak up the brown butter. After a few minutes I added honey and Italian balsamic to the peaches until they started to soften and become fully coated with the sauce. 

Meanwhile, I toasted gluten-free seeded bread (poppy, flax and sunflower seeds-which is one of my favorite gluten free brands called Glutino) with some extra virgin olive oil. I let my Brie soften up a bit and when my bread was toasted enough for my liking I spread the cheese on both slices. I took the peaches out of the pan and placed them on one side of the toasted bread. I put together my sandwich and placed it back in the frying pan with a little more olive oil and put a cover over it for about 3 minutes.

When the cheese started to ooze out from the sides I took out my sandwich from the pan and sliced it right down the middle. I made sure to take a bite while the cheese was still warm! The first bite that I took of my beautiful creation was exactly what I was hoping for. The creamy Brie was balanced out by the sweet juicy caramelized peaches and the bread was buttery and had the perfect crunch because of the olive oil that I initially toasted it with. I think my peach and Brie grilled cheese could definitely give the Lady Killigrew café a run for their money. :)