Pinot Noir & Truffle Brie Toastie
200g jam setting sugar
4 slices of Pane di Casa bread
100g Udder Delights Truffle Brie
In a small saucepan, boil down Pinot Noir and sugar for 10-15 minutes or until thick and syrupy
Divide 100g of Brie between 2 slices of bread and drizzle with red wine jam.
Top with remaining slices of bread to make 2 sandwiches.
Melt half of the butter in a frying pan over medium heat.
Cook sandwiches on each side for 3-4 minutes, adding the remaining butter as you turn the sandwiches over.
When golden brown and cheese has melted, remove from the pan, and serve immediately.