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Recipe: Grape Grilled Cheese

Nothing quite says comfort food like an ooey-gooey, warm grilled cheese sandwich. And while you can't go wrong with a classic American cheese version, one thing I love about recipe development is putting new spins on old favorites, so my perfect grilled cheese sandwich combines both sweet and savory flavors. Sweet from fresh, plump and juicy California grapes and local honey and savory from the creamy brie and tangy blue cheeses.

I created this recipe for the California Table Grape Commission a few years ago to showcase not only grapes' versatility, but also their nutritional value. Adding them to this sandwich adds a burst of sweet flavor complimenting the cheeses and also adds fiber, potassium, and important health-promoting polyphenols.

Grapes and cheese have long been a perfect pairing, and I think this recipe highlights how well they really do go together. I hope you'll enjoy this recipe and share one of your favorite versions of a grilled cheese sammie with me too!

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Grape Grilled Cheese:


2 slices artisan bread, sliced 1/2-inch thick

1 teaspoon vegetable oil buttery spread

1 ounce spreadable brie cheese

1/2 ounce blue cheese crumbles

1/2 cup seedless red California grapes, halved

1/2 teaspoon honey


Butter each slice of bread with 1/2 teaspoon buttery spread. Spread the brie on the unbuttered side of one of the slices of bread and top with the blue cheese crumbles. Add the grapes on top of the cheeses, pressing each one down so that they stick. Drizzle the honey over the grapes. Top with the other slice of bread, buttery spread side up. Preheat nonstick skillet over medium heat. Place sandwich in pan and cook, flipping once, until the cheese melts and the bread is slightly golden brown. Yield: 1 serving.