Yield: 4 servings
1 pint strawberries
2 teaspoons balsamic vinegar
1 teaspoon sugar
12 to 16 ounces brie cheese
8 slices angel food cake, about 1/2-inch thick
1/3 cup melted butter
Optional garnish: Powdered sugar, whipped cream
Procedure:
1. Rinse strawberries and pat dry, then slice in the halves or quarters, depending on size of strawberries. Place in a medium bowl with balsamic vinegar and sugar. Mix to coat, and set aside for 30 minutes, stirring once to redistribute syrup.
2. Slice rind off of brie. (This is a little tricky, given the brie can be gooey and hard to work with. Make sure the brie is chilled rather than room temperature, as will help a bit.) Once rind is removed, slice brie into 1/2-inch thick chunks.
3. Heat a nonstick frying pan over medium heat. Brush butter on one side of angel food cake slice, and position it butter-side down on a cutting board or other work surface. Arrange chunks of brie and a few balsamic strawberries on slice, then top with another slice of angel food cake, brushing the top with melted butter.
4. Grill sandwich in pan for about 3 to 4 minutes. Flip sandwich over, and use spatula to press down, to flatten slightly, so all ingredients meld together. Grill for an additional 3 to 4 minutes, or until slice is uniformly golden brown.
5. To serve: Cut each sandwich into two triangles, and serve warm with remaining balsamic strawberries. Garnish with powdered sugar and/or whipped cream, if desired.
- Recipe courtesy of Cynthia Furey