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I recently discovered how wonderful serving miniature grilled cheeses as a party appetizer could be. This discovery is all because of Mary Giuliani of Mary Giuliani Catering & Events, one of New York’s most sought-after caterers!
Mary’s brilliant book, The Cocktail Party, is filled with wonderful and entertaining tips, and contains hilarious stories about Mary’s tales while catering for New York’s rich and famous. I would describe Mary as the “queen” of mini grilled cheese sandwiches – they are her most requested appetizers and she even made them with The Barefoot Contessa on TV!
Inspired by the photographs of these delicious triangles of melted cheese, I decided to put my own spin on them when some our friends came over for appetizers and drinks! Not surprisingly, my take on these baby grilled cheeses includes guava – which I acknowledge is my food kryptonite, hence the name of the blog if you hadn’t already guessed. I paired that with some creamy Brie and fresh basil, and you get the perfect sandwich combination.
You’ll only need five ingredients to make these sandwiches: good sturdy white bread, melted butter, guava jelly, some fresh basil, and Brie. What’s more, the prep and cooking time is minimal.
Your friends will absolutely love you when you make this because, chances are, they haven’t had grilled cheese in a while – and especially not like this! The flavors you get with each bite are really the best part. The sweetness from the guava balances the savory creaminess of the Brie, while the basil adds a freshness that brings all the different parts together seamlessly. Trust me when I say that you’ll want to make these mini sandwiches for your friends ASAP!
Assembling the sandwiches is incredibly easy. Just place the bread slices on a cutting board; melt your butter with a brush nearby; set out some basil leaves and jelly; and cut some thin slices of Brie.
Once your mis en place is set, butter the top side of three slices of bread. Then, take the unbuttered slices and spread the guava jelly over them. Arrange the basil leaves over the guava, and add the Brie on top of the basil. Note – you do not need to go overboard on the amount of cheese or guava (a little goes a long way for both, and excessive amounts will spill out when cooking and cutting).
When you have the sandwiches assembled, add the buttered bread slices and join them with the rest of the sandwiches. Then add the completed sandwiches to a pan over medium heat with the butter side down, and let them sizzle. At the same time, butter the top pieces of bread. Flip them over after about 1-3 minutes (or once the bread is golden brown), and then heat the other side.
Once each grilled cheese is cooked, let them rest for a few minutes before removing the crusts and serve warm!
Have you served mini-grilled cheeses at parties before? If so, let me know your favorite combination in the comments!Print
Mini Guava, Brie, and Basil Grilled Cheeses
The most addictive appetizer you’ll ever try! Mini guava, brie, and basil grilled cheeses are the perfect bite!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 8 mini grilled cheeses
- 4 tablespoons of melted butter
- 4 slices of good white bread
- 4 basil leaves, thinly sliced
- 4 tablespoons of guava jelly
- 2 ounces of Brie, thinly sliced
- Line out 4 pieces of white bread and spread 2 tablespoons of guava jelly on 2 of the slices of bread.
- Evenly distribute the basil over each of the two slices of bread with the guava jelly and then place 1 ounce of Brie cheese over each of the slices of bread.
- Brush one of the sides of remaining two slices with the melted butter and combine the non-buttered side with the other half of the sandwich so that it’s next to the brie.
- Heat a medium pan over medium-low/medium heat. Once the pan is hot, place the buttered side directly on the pan. While that is cooking, add half of the remaining butter to the non-buttered side of the bread and cook each side for 1-2 minutes. Then proceed with the next sandwich.
- Rest each sandwich for about 5 minutes, then cut into fourths diagonally and serve warm or room temperature!
- Depending on the bread you are using, you might need to add less of the ingredients so that the sandwiches don’t overflow.
- I like to cook this in batches, it’s much easier to cook and flip one at a time.
- You can make these ahead of time, but day of the party, and just reheat in an oven over low heat.