Annika Sorenstam's mouth was watering through the phone as she recommended this recipe as a quick apres-golf treat. Later, her note said, "Here is an unforgettable starter. It’s so smooth and the combination of the raspberry jam and Camembert makes you want to have one more…"
She was too gracious to suggest that it might be over-the-top fantastic alongside one of her wines. GottaGoGolf suspects it would!
2 slices brioche bread
100 grams Camembert or Brie cheese
1 tbsp. raspberry jam
1 tsp. butter
DIRECTIONS: Spread the soft cheese over one slice of bread and the raspberry jam over the other. Place the raspberries evenly spaced into the Camembert and combine the slices. Cut off the crust to form a rectangular shape. In a pan or sheet, over medium heat, melt half the butter and then grill the sandwich. Toast to brown on both sides. Remove from pan when ready and then cut into four bite-size triangles.