1 wheel (7-8 inches round) brie, room temperature
1 cup bourbon
1 cup balsamic vinegar
Freshly ground black pepper
1 baguette, sliced
Raspberries for garnish
Gently simmer bourbon and balsamic vinegar until syrupy and reduced to ¼ cup, about 20 minutes. Season with black pepper. Drizzle glaze while warm over a round of brie that has come to room temperature. Serve with slices of baguette.
Serves eight to 10.
J.M. Hirsch, Associated PressCopyright © 2013 Paddock Publications, Inc. All rights reserved.