Brie grill cheese with pear

Brunch time rolls around again! I'm getting so excited with the endless brunch options these days. Why? Well because it's a fresh day where time is less of a constraint. I get to come up with something better than butter on toast type of boring-ness. Creativity and fun are invited, instead of focusing on the often more functional part of cooking - to eat quickly. Slightly more complicated recipes are invited, because I can sip my coffee and enjoy the process. It really is a beautiful thing! So today, I am making a brie grilled cheese with fresh pears for brunch.

Brie is the soft wheel of cheese you often find on a charcuterie board. It's got a white exterior, and cream colored innards. It's relatively mild in taste, so it's a great pair with other sharp tasting ingredients and fruits and jams. Also I recently learned the exterior white rind is white mold - oooh kayyy, was not expecting that. A lot of mold in life are edible - I hope.

I had the pleasure and luck to have scored some (a lot of) brie this past week. I don't often buy this stuff as I don't eat it fast enough before it goes bad, sooo it's a waste. It's a really rich and creamy cheese so there's such a thing as.. too much. But that means the rare times I do have it I really get to savor it. Since I'm not going to make charcuterie board for one, I am making grilled cheese for 2.

What you need:
- 6 slices of brie (I got a rectangular one), otherwise if you have a round wheel, just try to cut even thickness pieces.
- 1 pear - bosc or bartlette is fine. slice into thin slices.
- 4 slices of bread
- butter

Recipe:
- heat up pan with some butter until melted, turn heat to med. Lay the bread in to pan to toast.
- flip the bread once toasted and lay 3 slices of brie, and several slices of pear on top of the brie.
- put the other slice of bread over the brie and pears. Toast the bottom layer, flip carefully, turn heat on low, close lid, ad a bit more butter, toast the other side about 2 min. The lid traps the heat and will help to melt the cheese.
- repeat above steps for the second grill cheese sandwich.
- cut in half, serve while hot, with fresh fruits.

The cheese was so gooey and melted. A bit messy to eat as the sandwich was falling apart a bit with all the cheese sliding left and right. I think I put too much cheese in perhaps. Also the dish was a tad too bland. Next time it could use some herbs and salt. Oh well, live and learn.

By the way the strawberries were just served on the side and they were in the picture because they were pretty. :)