Grilled Brie with Berry Salsa
Pair With: Oberon Napa Valley Merlot
2 cups Basil leaves (from one 2-ounce bunch)
1/4 cup pecans
5 garlic cloves—1 whole, 4 thinly sliced
1/4 cup freshly grated Parmesan cheese
1/4 cup plus 2 Tbsp extra-virgin Olive oil
4 Tbsp unsalted butter, softened
1 cup cherry or grape tomatoes, halved
Salt and freshly ground pepper
3 large shallots, thinly sliced
1 cup dry Oberon Sauvignon Blanc
1/4 cup of Heavy Cream
5 pounds fresh mussels, scrubbed and debearded
Crusty bread, for serving
Add the blackberries, blueberries and raspberries to a bowl and using a fork, lightly smash the berries until they are a little saucy. Stir in the basil, jalapeño, lemon or lime juice and pinch of kosher salt and freshly cracked black pepper. Store in the fridge until ready to use.
Pre-heat your grill to high heat or your oven to 450°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, until lightly charred. Flip and grill for another 2-3 minutes, being careful when flipping the brie so as to not break it open. Remove from grill once done.
To serve, place the brie on a cutting board and drizzle with honey. Add the mixed berry salsa and serve with the grilled bread.