We have a special treat for you today, one that we imagine must be served at Beauxbatons feasts. We have made this twice now. It is too delicious for words, so here’s a picture worth 1000 of them:
Yes, you can call this dinner. We did.
You can also call it breakfast. And lunch. And dessert. (Probably not all of those in one day, though we know it’s tempting.)
We sort of have a blog-crush on How Sweet It Is, and this happens to be another recipe adapted from that amazing blog. We’re still wary about using the Castle oven because it smoked and smelled like burning the first time we turned it on, so we sautéed the strawberries instead of roasting them in the oven.
Here’s how we make them! We don’t have exact amounts of ingredients for you because we played it by ear this time, but head over to the original recipe if you need exact amounts.
Strawberry, Chocolate, & Brie Grilled Cheese Sandwiches
Adapted from How Sweet It Is
Ingredients: Strawberries, a wedge of brie, a good crusty multigrain loaf, and chocolate!
Slice your strawberries and brie.
Put a very small pat of butter in a sauté pan (optional), heat to medium heat, add strawberries and cook until soft.
Meanwhile, slice your bread. Chop your chocolate.
When the strawberries are done, put them on a separate plate or bowl, draining off as much liquid as possible. Wipe out the pan. Put a pat of butter in the pan, and melt over medium heat.
Take one slice of bread and place a few slices of brie on top. Place a few pieces of chocolate over the brie, then top with a few pieces of strawberry. Top with another slice of bread. Place in the pan. Note: this can all be done inside or out of the pan. Just be quick if the bread is already in the pan, or it could burn!
When the bread on the bottom gets nice and browned, very carefully flip the sandwich. (Bathilda is the flipping queen around here.)
Wait the agonizing minute or two until both sides are browned and the insides are melty….
then remove from the pan onto plates…
And enjoy the melty, messy, magical meal.