Barbeques and brie cheese... what could go wrong? After all its spring, beach bodies are for the summer! Thanks Half Baked Harvest, this looks delicious.

GRILLED BRIE WITH BLACKBERRY BASIL SMASH SALSA + GRILLED BREAD

COURTESY OF halfbakedharvest.com

Grilled Brie and Chard Bread with Blackberry Basil Smash Salsa.

• prep time: 10 MINUTES

• cook time: 10 MINUTES

• total time: 20 MINUTES

yields: 6 SERVINGS OR 2 IN MY HOUSE

Ingredients

Get Ingredients

• 1 (8 ounce) brie round

• 1/4 cup honey

• 1 loaf crusty sourdough or ciabatta bread, sliced (use a gluten free loaf if needed)

• olive oil (enough to drizzle over bread slices and avocados)

• 1 clove garlic

• Basil Smash Salsa

• 1 1/2 cups fresh blackberries

• 1/3 cup fresh basil, sliced or chopped

• 1 jalapeño, finely chopped

• 1/2 a lemon or lime, juice

• pinch of salt

Instructions

To make the salsa add the blackberries to a bowl and using a fork, lightly smash the blackberries until they are a little saucy. Stir in the basil, jalapeño, lemon or lime juice and pinch of salt. Store in the fridge until ready to use.

Preheat your grill to high heat or preheat your oven to 450° degrees F.

Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper.

Place both the brie and bread slices on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill. Be careful when flipping the brie, you do not want to break the brie open.

To serve place the brie on a cutting board and drizzle the warm brie with honey. Add the salsa. Serve with the grilled bread.

*The brie and bread can also be baked if needed.