In the Kitchen With Sigona’s Featuring: Marin French Triple Crème Brie

Try this delicious Marin French Triple Crème Brie and Grilled Vegetable Salad. Recipe and photo courtesy of Marin French Cheese Company.

Recipe by Chef Jacquelyn Buchanan

4 ounces Marin French Triple Crème Brie, sliced with rind on
3 pounds small creamer potatoes, cut in half
6 romaine hearts
1 large red onion, cut into thick slices
4 1/2 tablespoons Fresh Press Olive Oil, divided
3 teaspoons kosher salt, divided
1 tablespoon Sigona’s 6-12 year aged balsamic
Freshly ground black pepper
Crushed red chili flakes or Aleppo pepper for garnish


Bring a large pot of water to a boil over high heat. Add 2 teaspoons salt. Add the potatoes and cook until the potatoes are just tender, 7-10 minutes. Drain potatoes thoroughly and pat dry. Toss with 2 tablespoons olive oil. Set aside.
Place romaine hearts and onion slices on baking sheet. Lightly salt the vegetables with 1 teaspoon salt and drizzle with 2 tablespoons olive oil. Set aside.
Preheat the grill to medium heat and lightly oil the grate or heat a grill pan on the stove over medium heat.
Arrange the potatoes and vegetables on the preheated grill and cook until tender and slightly charred.
Arrange the vegetables on a platter and drizzle with the balsamic vinegar and the remaining ½ tablespoon olive oil. Salt and pepper to taste.
Place sliced Brie on top of warm vegetables and let melt slightly.
Sprinkle with chili flakes or Aleppo pepper if more spice is desired.

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