Grilled Cheese with Red Pepper Peach Preserves

Make a grown-up grilled cheese with our red pepper-infused peach preserves, Brie cheese and arugula on sourdough bread.

Ingredients

Procedure

Red Pepper Peach Preserves

1. In a saucepot, combine peaches, lemon juice, sugar and crushed chipotle pepper flakes. Bring to a boil, reduce heat and simmer. Allow to reduce until thick, about 30 minutes. Remove from heat and let cool in a refrigerator 1 hour or overnight.
2. Remove from heat and let cool in a refrigerator 1 hour or overnight.

Sourdough Grilled Cheese

1. Preheat flat grill to 350ºF (180ºC). Butter each slice of bread and place on grill.
2. Top each of the 8 slices of bread with 1 slice of brie cheese, then top 4 of the bread slices with 2 tablespoons (30 ml) of Chipotle Peach Preserves and arugula, then cover with the remaining slices of bread.
3. Remove from heat and cut in half. Serve with extra preserves, if desired.