Ingredients
The following ingredients have 4 Servings
- 1 pint strawberries
- 2 teaspoons balsamic vinegar
- 1 teaspoon granulated sugar
- 12 to 16 ounces Brie
- 8 slices angel food cake, about 1/2-inch thick
- 1/3 cup melted unsalted butter
- Powdered sugar (garnish)
- Whipped cream (garnish)
Instruction
- 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.
- 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.
- 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.
- 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.
- To serve: Cut each sandwich into two triangles, and serve warm with remaining balsamic strawberries on the side. Garnish with powdered sugar and/or whipped cream, if desired.
