Pinot Noir & Truffle Brie Toastie
Servings 2
|
Prep time 10 minutes |
Cooking time 30 minutes |
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
- In a small saucepan, boil down Pinot Noir and sugar for 10-15 minutes or until thick and syrupy.
- Divide 100g of Brie between 2 slices of bread and drizzle with red wine jam.
- Top with remaining slices of bread to make 2 sandwiches.
- Melt half of the butter in a frying pan over medium heat.
- Cook sandwiches on each side for 3-4 minutes, adding the remaining butter as you turn the sandwiches over.
- When golden brown and cheese has melted, remove from the pan, and serve immediately.