Say cheese, San Antonio! We’re in the courtyard at Zinc Bistro for grilled Brie from Executive Chef Robbie Nowlin- plated with grilled ciabatta bread.
The ciabatta is a fitting choice for summer. You’ll love the cool, airy texture of the bread combined with the smoky flavors from the mesquite and pecan woods used on the grill. Preparing the Brie is super simple and comes out warm and gooey – just 90 seconds each side!
Brush both sides of cheese with olive oil, salt and pepper, and onto the grill it goes. Chef Robbie topped ours with a decadent blackberry compote. See the video above! Pair with your favorite pinot or rosé – it’s as fresh as summer gets!