1 pint raspberries
1 loaf country bread, cut into 8 thick slices
unsalted butter, room temperature
Butter one side of each of the 8 slices of bread and place butter side down on your work surface.
Slice the brie into ¼ inch slices and divide it amongst half the buttered bread (butter side down).
In a small bowl, mash the raspberries with the back of your fork and top the brie with the mashed raspberries.
Drizzle about 1 teaspoon of honey on top of the raspberries and top the sandwich with the remaining bread, butter side up.
Heat your oven to 350 degreesIn a cast iron skillet or non-stick skillet add an additional tablespoon of butter and melt over medium heat.
In batches of 2, grill the sandwiches until crisp and golden brown on each sides about 5-6 minutes.
Transfer the sandwiches to a parchment lined baking sheet and place in the oven for another 5 minutes to finish cooking. You know the sandwiches are finished when the brie is completely melted and oozing.
Let sit for a minute before cutting in half and serving.