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Fruit Salad With Grilled Brie

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  Cantaloupe 1 Medium
  Honeydew 1⁄2
  Lettuce leaves 4
  Watermelon cubes 2 Cup (32 tbs)
  Seedless grapes 1⁄2 Pound, cut into small bunches (Green / Red Colored)
  Brie cheese 4 Ounce
  Lemon yogurt 1 Cup (16 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)

Cut cantaloupe and honeydew into wedges; peel and discard seeds.
Arrange lettuce leaves on each plate.
Divide and arrange cantaloupe and honeydew decoratively on lettuce.
Place watermelon and grapes around lettuce.
Cut Brie into 4 portions.
Preheat stovetop grill.
Cook Brie over medium heat for about 30 seconds on each side.
Brie should be just warm and almost runny.
Remove cheese from grill and set on fruit plates.
Spoon a dollop of lemon yogurt in center of fruit plates and sprinkle with almonds.
Eat at once.

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