by Heather Schmitt-Gonzalez / Sunday, July 13, 2014
Grilled Brie with Tropical Fruit Compote
It wasn't just us. My grandparent's actually have a grill cemented right in to a concrete slab off of their patio. If we dropped by an aunt or uncle's house for a visit, charcoal levels were immediately checked. Heck, we even packed food fit for the grill into our cooler when we went camping since all of the campsites had grills built-in.
Neighbors invited you over for cook-outs. The smell of sizzling meat drifted down the street and snaked through your windows, instantly making the decision of what to have for dinner an easy one: something on the grill. Heck, when I moved into my first apartment, my little grill was camped out on my porch.
I mean, everybody grills, right?
This summer, use of the grill has been in full effect. It's seen a ton of corn on the cob, dogs and brats, steak, ribs, veggies, pineapple, and even duck. But what I'm sharing today is something that you probably don't automatically think of when you're deciding what to throw on the grill: CHEESE!
When contemplating a dish that featured Gallo Family Sweet White Blend, I was initially going to go the dessert route. I was thinking of grilling fat slices of pound cake, topping them with a scoop of cold vanilla bean or coconut ice cream, then topping it all with some compote made with the wine and tropical fruit. Just the thought of it gets my cheeks-a-tinglin'!
I added a smidge of smoked sea salt to the fruit to play off of the smoky, beautifully burnished rind of the grilled brie. It also pairs perfectly with some crusty bread (or crackers), with some more Gallo Sweet White Blend to wash it all down. I was thinking appetizer, but in all honesty, I can eat this as a meal.
- 1/4 cup + 2 tablespoons Gallo Sweet White Blend (or similar)
- 1/4 cup brown sugar
- 5 whole cardamom pods,bruised
- small palmful black peppercorns
- 1 whole star anise
- 1 cinnamon stick
- 1/2 teaspoon smoked sea salt (or regular sea salt)
- 1 kiwi, peeled and cut into chunks
- 1/2 of a mango, peeled, pitted, and cut into chunks
- 1/2 of a small papaya, peeled, seeded and cut into chunks
- 1/4 of a medium-sized pineapple, cut into chunks
- 1/2 banana, peeled and cut into chunks
- 1/2 of a plantain, peeled and cut into chunks (optional, only add if ripe and sweet)
- 2 rounds of brie
- olive oil
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.