I have an amazing decadent recipe for you. As soon as I found that vegan brie I raved about earlier, I knew I had to make this recipe. My favorite brie recipe from my pre-vegan days.
Aside from being magically delicious, I love this recipe because it is the first (that I can remember) Giada De Laurentiis recipe I ever made – and if you know me or have seen how many ideas I’ve borrowed from her, you know that this was the start of a serious girl crush. I love her. And this sandwich. Don’t make me choose which one I love more.
I also started making this before I really cooked at all. Had no idea what I was doing. I was helping a friend host a BBQ during college (a friend who I’m pretty sure is telepathic since she called me 20 minutes after I drafted this post even though we haven’t talked in MONTHS.) We were terrible cooks. We may have set the kitchen on fire and sent a thick cloud of black smoke trailing throughout her entire apartment (evil-bizarre-creature-in-LOST-style.)
I’ve come a long way.
Anyway, the point is: eat this. Even if you’re a terrible disastrous cook, it’s yummy and you’ll be making it for years to come.
serves 2
2 big pieces bread (I used sourdough, yum!)
2 oz oz vegan brie
4 oz dark chocolate
4-6 basil leaves, depending on their size
1/2 t Earth Balance margarine (coconut oil might be a nice alternative to try if you want to avoid processed food. I wanted my old favorite.)
Heat a large nonstick skillet over medium heat. Spread margarine on one side of each piece of bread. On the other sides, layer the chocolate, brie, and basil leaves – a thin layer of each is perfect. Put the bread together, and cook margarine-side-down over medium heat. Flip over once the first side is golden brown. By the time both sides are browned, the brie and chocolate should be all melty. If it looks like they’re not melting when you flip the sandwich over, then turn the heat on the burner down.
*** More raving about my vegan brie: I bought Kilt Harbor’s brie. It’s not actually labeled brie, but clearly that’s what it’s supposed to be. These are some of the BEST ingredients I’ve seen on store bought vegan cheese – just nut milks and cultures. But I warn you it does cost a lot and go bad quickly. I’m freezing what’s left of mine and will update this when I find out if it freezes well!
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