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Raspberry, Black Pepper & Brie Grilled Cheese

Raspberry Black Pepper and Brie Grilled Cheese

The juicy red berry core and smooth, evolved tannins of our Gesture Mourvèdre perfectly complement the sandwich’s tangy raspberries and creamy brie cheese. The earthy, dried herb notes in the wine are mirrored by the fresh thyme, arugula, and black pepper in the grilled cheese. It’s a match made in heaven.


  • 8 slices of sourdough bread (four sandwiches)
  • 4 Tbsp. unsalted butter, softened
  • 1 wheel of Brie cheese, sliced into 16 thin pieces
  • 1/2 cup fresh raspberries, slightly mashed
  • 2 tsp. freshly ground black pepper
  • 2 tsp. fresh thyme leaves, minced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup arugula leaves, washed and dried
  • 1 Tbsp. honey


  1. Lay out the slices of sourdough bread and spread a thin layer of butter on one side of each slice.
  2. On the unbuttered side of four slices, evenly distribute the Brie cheese slices.
  3. In a small bowl, combine the slightly mashed raspberries, black pepper, and thyme leaves. Mix gently until well combined.
  4. Spoon the raspberry-pepper mixture on top of the Brie, dividing it evenly among the four slices.
  5. Arrange the thinly sliced red onion on top of the raspberry-pepper mixture, followed by a layer of arugula leaves.
  6. Drizzle a small amount of honey over the arugula
  7. Toast each side of the sandwich in a griddle pan until light golden brown and the cheese is melted