Adapted from “Laura Werlin’s Cheese Essentials,” by Laura Werlin (Stewart, Tabori & Chang). Makes 24.
Ingredients
1 1/2 cups water
1 cup chardonnay
1/4 cup plus 2 tablespoons sugar
1 vanilla bean, split vertically
1 cup golden raisins
12 ounces double- crème brie
24 slices baguette, cut about 1/4-inch thick
4 tablespoons unsalted butter, melted
Directions
Bring water, wine and sugar to a simmer over medium-high heat until dissolved. Reduce heat, and simmer for 5 minutes. Turn off the heat. Scrape the insides of the vanilla bean into the liquid and add the bean casing. Add the raisins. Let steep for at least 1 hour at room temperature. Refrigerate overnight.
Drain raisins, reserving the liquid. Discard vanilla bean. Return raisin liquid to 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. If it starts to foam, remove from heat. Syrup will thicken as it cools. Cool completely.
Preheat oven to 400. Brush butter onto both sides of the bread slices and bake until golden brown. Top each slice of bread with a small piece of brie. Top each with a few raisins and a drizzle of syrup.
