It's an abnormally cold, wet and gray day in Boulder. The thought of running in this weather was downright disheartening, until I began to think about what I might like to eat afterwards. I decided that comfort food was very appropriate, and realized I had not had my old stand by of grilled cheese and tomato soup in some time. A quick look in the fridge netted jalapeno havarti, brie, and some parmiggiano reggiano. I started thinking the brie might be nice, and realized that I had some dried apricots, too. The result? heaven!
2 slices Rudi's gluten-free bread, multigrain
enough 1/3" slices of brie to cover one of the slices of bread, rind removed
6 dried apricots, sliced
1/2 TBSP butter (yeah, it's comfort food :))
Heat a griddle or cast iron skillet on medium heat, rub the butter into the two outside/griddle faces of the bread, place the brie on the inside face of one, add apricots, top with other slice of bread. Brown in skillet until golden brown, flip it over, brown the other side and... voila! Melty, yummy, brie and fruit perfection. Enjoy!
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