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Fontina and Brie Grilled Cheese

Fontina and Brie Grilled Cheese with Fig Compote and Frisée Salad

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In our never-ending quest for new ways to jazz up grilled cheese, we dreamed up a sweet and savory version that will knock you off your feet. Homemade fig compote adds depth to melty Brie and fontina cheeses draped over sourdough bread. Paired with a springy frisée salad, this dish can only be referred to as a dream-wich. Insert fluffy clouds and harp music here...
  • Vegetarian
  • Stovetop Only
  • Quick Prep
  • Test Kitchen Pick
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

Ingredients & Equipment

What we send

  • dried Mission figs
    • 4 ounces
    • dried Mission figs
  • Brie cheese
    • 2 ounces
    • Brie cheese
  • frisée lettuce
    • 6 ounces
    • frisée lettuce
  • navel orange
    • 1
    • navel orange
  • sugar
    • 1 tablespoon
    • sugar
  • cinnamon stick
    • 1
    • cinnamon stick
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • packet honey
    • 1
    • packet honey
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • mayonnaise
    • 2 packets
    • mayonnaise
  • sourdough bread
    • 4 slices
    • sourdough bread
  • shredded Fontina cheese
    • 3 ounces
    • shredded Fontina cheese

What You’ll Need

  • olive oil
  • water
  • kosher salt
  • black pepper
  • 6" small pot
  • 12" large nonstick pan
  • 10" medium pan or other heavy object

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Roughly chop figs. Thinly slice Brie and refrigerate until ready to use. Rinse frisée. Halve orange.
  2. Make Fig Compote

    Make Fig Compote

    In a small pot over medium-high heat, combine sugar, cinnamon stick, ½ cup water, figs, juice of 1 orange, and ¼ teaspoon salt. Cook until liquid is reduced by half, about 5 minutes. Reduce heat to medium low and simmer until softened, about 5 minutes more, breaking figs up with a spoon. Remove pot from heat and set aside.
  3. Make Dressing

    Make Dressing

    In a large bowl, whisk together half packet mustard, half packet honey, champagne vinegar, ⅛ teaspoon salt, and pepper as desired. Slowly stream in 2 tablespoons olive oil until dressing comes together and oil emulsifies. Set aside.
  4. Assemble Grilled Cheese

    Assemble Grilled Cheese

    While compote cools, spread mayonnaise on 1 side of each bread slice. Lay 2 bread slices on a clean, dry surface, mayonnaise-side down and top with sliced brie and fontina. Spoon fig compote over cheese, reserving ⅓ cup of compote for serving, and top with remaining 2 bread slices, mayonnaise-side up.
  5. Cook Grilled Cheese

    Cook Grilled Cheese

    Add sandwiches to a large nonstick pan over medium heat and place a medium heavy pan or another heavy object on top. Cook until bread is golden and cheese is melted, about 4 minutes per side.
  6. Plate Grilled Cheese

    Plate Grilled Cheese

    Add frisée to bowl with dressing and toss to coat. Divide frisée salad between two plates. Serve with grilled cheese and remaining fig compote. Achieve grilled cheese nirvana.
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