1 4-ounce round Real California Petite Crème Triple Cream Brie
Egg wash (1 large egg, beaten)
2 tablespoons polenta
Real California unsalted butter, room temperature, as needed
2 slices sourdough bread
1 tablespoon fig chile spread
2 ounces pork rillettes
Salt and pepper
Coat all sides of brie in egg wash, then polenta. Refrigerate for 10 minutes. In a pan, use butter to lightly fry brie on all sides. Refrigerate for 10 minutes, then cut brie into 3 or 4 slices. Butter one side of each slice of bread. Buttered side down, top one slice with rillettes, salt, pepper, and brie. Top other slice with fig chile spread, then arrange slice on top of brie, buttered side up.
Cook on medium until brown on both sides. Add a splash of water, cover, and steam until cheese is melted.
Recipe courtesy of Andre Pruitt, Kendall College at National Louis University, Chicago, Illinois
