Peanut butter goes with jelly, not cheese, right?
Or, so I thought.
My parents went to California last week to visit my sister and her family. When I talked to my mom on the phone today, she told me about an appetizer my sister made for a party they threw when my parents were visiting.
Peanut butter and brie, as in the cheese.
We all know peanut butter is food from the gods. Food Club peanut butter is creamy, rich, delicious and packed with protein. It’s also packed with deliciousness.
My sister assures me it’s addictive.
This sandwich recipe has the most unlikely ingredients, but it works. Trust me. Slice them into slivers and serve as an appetizer.
Grilled Peanut Butter and Brie
(Per sandwich. Each sandwich makes 4 servings)
2 slices sandwich bread
1 Tbsp peanut butter
1 oz brie, thinly sliced
1 Tbsp Dijon mustard
1 1/2 tsp cider vinegar
Set oven to broil.
Toast one side of each piece of bread. (If using a sandwich thin, toast the inside.)
Spread peanut butter on the toasted side of one slice of bread.
Place brie slices on top of peanut butter.
Put the second piece of bread, toasted side down, onto the sandwich.
Return the sandwich to the oven, toasting one side then the other until the cheese is melted and both sides of the sandwich are golden-brown.
While the sandwich is toasting, combine Dijon mustard and cider vinegar in a small ramekin for dipping.