Grilled Brie with Balsamic Cherry Sauce

Chad Montano

by | Updated: June 29th, 2021

It’s warm out and you and your grill are besties. Before you put on the salmon and shish kebabs, give this appetizer a place in the sun. Baked brie is a hit during cold seasons, but few feel like cranking up the oven in August. This “grilled cheese” will delight every cheese lover in your life (or at least your yard). Laying a wheel of brie over an open flame is a special thrill. The rind keeps things contained so it doesn’t get messy, and the grill marks are a thing of glory! Whip up the next-level cherry, honey and balsamic sauce beforehand so it’ll be ready to spread. You may not be reinventing the wheel, but it’s a cool new way to roll.

If inspiration has hit you like a brick of sharp cheddar, read here about what it’s like to take a virtual cheeseboard class at Murray’s cheese.

Grilled Brie Recipe with Cherry Sauce on Cheese Board with Grilled Bread and Rosemary Sprigs |

Grilled Brie Recipe with Cherry Sauce |
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Grilled Brie with Balsamic Cherry Sauce

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 37 kcal



  1. Heat skillet over medium heat. Add butter and cherries. Sauté 2 minutes, then add honey, balsamic vinegar, rosemary and salt.
  2. Bring sauce to boil for 3-5 minutes to reduce some liquid. Reduce heat to simmer and cook for another 5-10 minutes. Once thickened, remove from heat.
  3. Heat barbecue grill or grated grill pan to medium-high heat. Rub oil over brie and grill for 2-3 minutes per side.
  4. Arrange cheese on board or plate. Top with sauce. Slice and serve with bread or crackers.

Recipe Notes

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Nutrition Facts
Grilled Brie with Balsamic Cherry Sauce
Amount Per Serving
Calories 37 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 5mg2%
Sodium 18mg1%
Potassium 53mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 77IU2%
Vitamin C 2mg2%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.