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Brie Toasts With Chardonnay-Soaked Golden Raisins

Makes 24 toasts

• 1 1/2 cups water
• 1 cup chardonnay
• 1/4 cup plus 2 tablespoons sugar
• 1 vanilla bean, split in half vertically
• 1 cup golden raisins
• 24 slices Fromager d'Affinois cheese (or any double-crème brie)
• 24 slices of baguette, cut 1/4 inch thick
• 4 tablespoons (1/2 stick) unsalted butter, melted

In a saucepan, combine water, wine and sugar. Bring to a simmer over medium-high heat until sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Turn off heat. Scrape the insides of the vanilla bean into the liquid and add the remaining bean. Add raisins. Let seep uncovered for 1 hour at room temperature. Refrigerate overnight.

Drain raisins, reserving liquid. Discard vanilla bean. Put liquid back in saucepan and bring to a boil. Reduce to 1/3 cup, or until syrup turns a deep golden, 10 to 15 minutes. Watch carefully so syrup doesn't burn. If it starts to foam, remove from heat. Cool completely.

Preheat oven to 400 degrees. Brush butter onto both sides of the bread slices. Bake for 8 to 10 minutes, or until golden brown. Let cool completely. Put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top.

(From “ Laura Werlin's Cheese Essentials ,” Stewart, Tabori & Chang.)

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