Pasadena Star News/October 13 2004

Rich Raspberry Brioche
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 sandwiches N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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 fresh raspberries (about 6 ounces), rinsed and dried well



1 In a small bowl, mix cheese with 2 tablespoons sugar and lemon juice. Set aside.
2 To assemble, butter one side of each slice of bread with butter and sprinkle remaining 2 teaspoons sugar over buttered bread. Place 4 slices on work surface, buttered side down. Spread cheese mixture evenly over the 4 slices. Carefully position raspberries in neat rows over cheese. Place remaining 4 bread slices on top, buttered side up. Cut off crusts (this helps pinch the bread together to create a tight seal).
3 Heat a large nonstick skillter over medium heat 2 minutes. Put sandwiches in skillet (in batches if necessary), cover, and cook 2 minutes or until undersides are golden brown and cheese has begun to soften. Watch carefully, because sugar burns fairly easily. Uncover, and turn sandwiches, pressing each one lightly with a spatula to flatten slightly. Cook 1 minute or until undersides are golden brown. Turn sandwiches again, press lightly with spatula and cook 30 seconds or until cheese is soft and creamy. Serve immediately.

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