Pinot Noir & Truffle Brie Toastie

INGREDIENTS

• 375mL Chain of Ponds Section 400 Pinot Noir
• 200g jam setting sugar
• 4 slices of Pane di Casa bread
• 100g Udder Delights Truffle Brie
• 50g butter

DIRECTIONS

1. In a small saucepan, boil down Pinot Noir and sugar for 10-15 minutes or until thick and syrupy.
2. Divide 100g of Brie between 2 slices of bread and drizzle with red wine jam.
3. Top with remaining slices of bread to make 2 sandwiches.
4. Melt half of the butter in a frying pan over medium heat.
5. Cook sandwiches on each side for 3-4 minutes, adding the remaining butter as you turn the sandwiches over.
6. When golden brown and cheese has melted, remove from the pan, and serve immediately.

TIP: STORE LEFT OVER RED WINE JAM IN A JAR TO USE FOR YOUR NEXT DELICIOUS TRUFFLE BRIE TOASTIE.