A sophisticated sweet and salty appetizer
8 sundried tomatoes (not in oil)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup white wine
1/8 teaspoon salt
2 teaspoons cane sugar
1/2 baguette, cut into 24 slices; toasted
1 (350 gram) wheel Isigny Ste. Mère French Brie; cut into 24 wedges
Put tomatoes and 1 cup boiling water into a medium heatproof bowl and set aside to let soak for 5 minutes. Reserve 1/4 cup of the soaking liquid and then drain well; finely chop tomatoes. Toast cardamom and cinnamon in a small pot over medium heat, stirring constantly, until fragrant, about 30 seconds. Add tomatoes, raisins, wine, salt and sugar and simmer until liquid is almost absorbed, 4 to 5 minutes. Add reserved soaking liquid and simmer again until thickened, 2 to 3 minutes more. Top each baguette slice with a wedge of Brie, and then spoon hot tomato mixture on top. Serve immediately.
makes 24 Servings