Rich Raspberry Brioche
- 8 ounces fresh goat cheese
- 2 tablespoons plus 2 teaspoons sugar
- 1/2 teaspoon lemon juice
- 2 tablespoons unsalted butter, at room temperature
- 8 slices brioche or egg bread ( 1/4 inch thick)
- 1/2 pint raspberries (about 6 ounces), washed and dried well
- In a small bowl, mix the cheese with 2 tablespoons of the sugar and the lemon juice.
- Set aside.
- To assemble: Butter one side of each slice of bread with the butter, and sprinkle the remaining 2 teaspoons sugar over the buttered bread.
- Place 4 slices on your work surface, buttered side down.
- Spread the cheese mixture evenly over the 4 slices.
- Carefully position the raspberries in neat rows over the cheese.
- Place the remaining 4 bread slices on top, buttered side up.
- Cut off the crusts (this helps pinch the bread together to create a tight seal).
- STOVETOP METHOD: Heat a large nonstick skillet over medium heat for 2 minutes.
- Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften.
- Watch carefully, because the sugar burns fairly easily.
- Uncover, and turn the sandwiches, pressing each one lightly with a spatula to flatten them slightly.
- Cook for 1 minute or until the undersides are golden brown.
- Turn the sandwiches again, press lightly with the spatula, and cook for 30 seconds, or until the cheese is soft and creamy.
- Serve immediately.
- SANDWICH MAKER METHOD: Preheat a sandwich maker (if your sandwich maker has adjustable heat, set it to medium).
- Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.
- GAS GRILL METHOD: Brush a grill rack with oil and preheat the grill to medium.
- Follow directions for sandwich assembly.
- Put the sandwiches on the grill and follow directions for the stovetop method.
goat cheese, sugar, lemon juice, unsalted butter, egg bread, raspberries
Taken from www.cookstr.com/recipes/rich-raspberry-brioche (may not work)