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Grilled Brie with Berries

Grill this creamy, salty cheese until it is soft inside, then blend with sweet, juicy berries—excellent as a shareable appetizer all year-round.


1/2 C Markon First Crop Strawberries, sliced
1/2 C blackberries
1/4 C blueberries
1/4 C raspberries
2 Tbsp. sugar
8 oz. Brie cheese wheel
1/4 C pistachios, shelled
Edible petals and herbs, to garnish


Mix all of the berries with sugar and set bowl aside.
Grill the wheel of Brie until it starts to melt inside, creating cross-hatch marks.
Arrange fruit, pistachios, petals, and herbs on top of Brie and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.