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This toasted sandwich combines creamy blue brie with a delicious homemade raspberry balsamic jam. Sourdough bread is toasted to golden perfection, buttered, and layered with slices of blue brie and a generous spread of raspberry jam.
To prepare raspberry balsamic jam, place all of the ingredients in a small saucepan and cook over low-medium heat for 2–3 minutes, until raspberries collapse to a pulp and liquid reduces to make a thick jam consistency.
Toast bread until golden brown. Spread with butter and top with cheese slices and a large dollop of raspberry balsamic jam. Cover with other slice of toast. Enjoy!
1/ 2 punnet (60g) Driscoll’s raspberries
1 tablespoon balsamic vinegar
2 teaspoons water
1/ 2 teaspoon brown sugar
2 thick slices white or wholegrain sourdough bread butter, for toast
30-50g Blue brie cheese, such as King Island lighthouse blue brie, sliced
Raspberry balsamic jam
1/ 2 punnet (60g) Driscoll’s raspberries
2 tablespoons water
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
