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A sweet and summery cherry jam pairs perfectly with a brie cheese melt on rosemary ciabatta. This perfect sandwich is simple enough to make to enjoy a gorgeous summer day.
I love to collect (and read) many different reference books. Especially ones dealing with bread. I love Rose Beranbaum’s book The Bread Bible because it feeds my food nerd heart as to the science of making bread. Honestly, if I didn’t go down the chef route, I would have made a fine nutritionist or food scientist. And I had always thought that once I stayed home with our kids, that I would be a bread making fiend and would be exploring all kinds of techniques to fuel this passion of mine. Then reality kicked me in the head. Making bread with a very busy toddler running around takes up a lot of my time.
Recently, I recommitted myself to developing my bread making skills and trying out recipes because bread making is so therapeutic for me. So, I picked up The Bread Bible and figured I would give her Ciabatta recipe a go.
Of course, it was nothing short of magical (I might have eaten as good portion of this bread the same day it was baked). And with my addition of rosemary into the mix, wow! Such a fantastic, pungent, and earthy bread this was. So seriously, buy her book and make this bread. It’s easy to make and even easier to enjoy.
Through a mishap of miscalculation, I have about 2 pounds of brie in my fridge and I had to think long and hard about what to do with so much cheese. Then the thought came to me that I should make my first ever sandwich for this blog (after all, I do just make sandwiches). Brie is such a fantastic cheese because it is a bit funky but it melts so well and pairs well with some amazing fruit. See my recipe for a baked brie and fig & cherry jam here. I wanted this one to be special though and to reflect summer. I ended up deciding on cherry jam to be the summer fruit! Though, you could totally make this sandwich with blackberry, a citrus marmalade, strawberry, etc. Whatever suits your fancy, but a lot of people like cherry and this stuff is super easy to make!
While I try to avoid too many warm foods in the summer (it get so hot here, ridiculous), a nice melt only takes moments to make and it doesn’t heat up the kitchen too much. To help speed up the process of the cheese melting, add a lid on top of the pan to trap the heat. I only “grilled” one side of my sandwich because ciabatta can be a nice crunchy bread, I didn’t want to add to that any further.
Enjoy this sandwich with the nice warm weather. This jam is super easy to make and I hope you enjoy it as well. If you don’t feel like making Rose’s amazing ciabatta bread from The Bread Bible, get a gorgeous loaf at the store and still use it to make this sandwich! To add the rosemary flavor, take 1 cup room temperature butter and mix it together with 1 tablespoon of freshly chopped rosemary. Use this butter to grill your bread with and you’ll have that delicious rosemary flavor on the bread.
- ½ pound cherries , stemmed, pitted, and halved
- ½ cup sugar
- 1 each lemon , zested
- 1 each ciabatta loaf
- 8 ounces brie cheese wheel
- 1 batch cherry jam
Bring cherries, sugar, and zest to a boil in a small pot. Reduce heat and let juices reduce until cherries are cooked and thickened, about 30 minutes
In a blender or food processor, blend cherries with juices until jam consistency. Store in a glass jar and refrigerate without lid until completely cool.
Cut loaf into thirds and slice each third in half.
Cut brie cheese into slices, enough to cover each 1/3 half.
Spread cherry jam onto the other half of ciabattas and top the sandwiches.
Bring a griddle or frying pan to heat over medium-high heat. Spread bottoms of sandwiches with butter. Place sandwiches on heated pan/griddle, reduce heat to medium, and “grill” with a lid on for about 5 minutes or until cheese has melted.