Recipe: Brie Toast with Chardonnay-Soaked Golden Raisins

Brie Toast with Chardonnay-Soaked Golden Raisins

Who wants some??? This looks so delicious and I can’t wait to try this recipe from Arisanal Cheese

Ingredients:

  • 1½ cups water
  • 1 cup Chardonnay
  • ¼ cup plus 2 tablespoons sugar
  • 1 vanilla bean, split in half vertically
  • 1 cup golden raisins
  • 12 ounces Fromager d’Affinois cheese sliced into 24 pieces (or use any double-crème brie)
  • 24 slices baguette cut ¼ inch thick
  • 4 tablespoons ( ½ stick) unsalted butter, melted

Directions:

  • In a medium-size saucepan, combine the water, wine, and sugar.
  • Bring to a simmer over medium-high heat until the sugar is dissolved.
  • Reduce heat to medium and simmer for 5 minutes.
  • Turn off the heat. Scrape the insides of the vanilla bean into the liquid and add the remaining bean.
  • Add the raisins. Let steep uncovered for at least 1 hour at room temperature.
  • Refrigerate overnight.
  • Drain the raisins, reserving the liquid. Discard the vanilla bean. Put the liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 10 to 15 minutes. Watch carefully so the syrup doesn’t burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, and have a texture similar to light maple syrup. Cool completely.
  • Preheat the oven to 400 °F.
  • Brush butter onto both sides of the bread slices. Bake for 8 to 10 minutes or until golden brown. Let cool completely.
  • To assemble: Put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top.

Makes 24

Note: If you have any raisins and syrup left over, combine them and refrigerate in an airtight container. They will keep for 2 weeks.

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10 thoughts on “Recipe: Brie Toast with Chardonnay-Soaked Golden Raisins

  1. Ari, instead of using chardonnay, use a cheap sauterne and forgo the sugar, the effect will be to allow the flavor of the wine in instead of destroying it with cane sugar. And I would switch from thompson seedless to a red varietal.. Table grapes have a lot of residual so you could use a cheap zin and no sugar. Just a couple of suggestions to play with.

    Liked by 1 person

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  3. Pingback: Wine Making Class: Final Class – Bottling | Wine by Ari

  4. Pingback: Recipe: Brie Toast with Chardonnay-Soaked Golden Raisins

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