Brie Toast with Chardonnay-Soaked Golden Raisins

How to make Brie Toast with Chardonnay-Soaked Golden Raisins

Brie Toast with Chardonnay-Soaked Golden Raisins


    1½ cups water
    1 cup Chardonnay
    ¼ cup plus 2 tablespoons sugar
    1 vanilla bean, split in half vertically
    1 cup golden raisins
    12 ounces Fromager d'Affinois cheese sliced into 24 pieces (or use any double-crème brie)
    24 slices baguette cut ¼ inch thick
    4 tablespoons ( ½ stick) unsalted butter, melted


In a medium-size saucepan, combine the water, wine, and sugar.

Bring to a simmer over medium-high heat until the sugar is dissolved.

Reduce heat to medium and simmer for 5 minutes.

Turn off the heat. Scrape the insides of the vanilla bean into the liquid and add the remaining bean.

Add the raisins. Let steep uncovered for at least 1 hour at room temperature.

Refrigerate overnight.

Drain the raisins, reserving the liquid. Discard the vanilla bean. Put the liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 10 to 15 minutes. Watch carefully so the syrup doesn't burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, and have a texture similar to light maple syrup. Cool completely.

Preheat the oven to 400 °F.

Brush butter onto both sides of the bread slices. Bake for 8 to 10 minutes or until golden brown. Let cool completely.

To assemble: Put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top.

Makes 24

Note: If you have any raisins and syrup left over, combine them and refrigerate in an airtight container. They will keep for 2 weeks.

This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License.

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  • Wice says
    This sounds pretty good and very simple but I am wondering how you would serve it. I can't see it working too well as a finger food as the syrup would soften the 'croutons' and probably dribble a bit. - ew, sticky fingers! It would certainly make an unusual dessert/cheesecours - maybe three on small individual guest platters

    I love serving fruit and nuts with cheese - fruit pastes, dried figs, glace apricots. apples and pears, raw toasted almonds, fresh walnuts... Yum! Yum! Yum!
  • Wice says
    Another thought.... this could also be done using raisins and port, or currents and brandy. .. You could try different cheeses too and cut slices of other breads into little squares to make the melba toast . I fancy that new 'Touch of Rye' bread with the picture of the hands on the bag. Bet it would be scrummy!
  • Anna says
    i like the idea... but im not that much a fan of raisins... suggestions of what else to use???
    • KH says
      Any other sort of currants. Or maybe some sort of nut would be a tasty addition too.
      • Anna says
        ohh yer... good idea!!
      • KH says
        it sounds really good to me....serve it any way! I'd be happy!
      • flowery3 says
        I love the idea of serving it as a combined cheese course and desert - complete with wine! And the idea of trying it with a selection of cheeses too!
      • Cheese and fruit with wine - divine!
      • Wice says
        I love glace ginger and almonds with a ripe cheese - maybe with a glass of something scrummy on the side!

        Oooo,,,, or a marinated fig -with cream cheese - so moorishly delicious!
      • flowery3 says
        In the UK we would sometimes serve christmas cake with a wedge of cheese - similar taste combinations I guess, moist spicy dark sweet fruit cake, creamy savoury cheese..
        • KH says
          Maybe that's what I'll try this christmas! Yum!!

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