Some of the characteristics of a classic American chardonnay include vanilla, butter, and, if it has been aged in oak, a toasty quality as well. Because Brie and chardonnay typically go well together, I decided to deconstruct some of the elements in chardonnay to create this hors d’oeuvres. The result is both sweet and savory and a great showcase for the buttery cheese. To get the full flavor from the macerated raisins, it is best to make them the day before you use them.

12 ounces Fromager d’Affinois (or use any double- or triple-creme brie), sliced into 24 pieces (Note: It is easiest to cut this type of cheese when it is cold. Bring to room temperature before serving)
24 - ¼-inch slices baguette
¼ cup (½ stick) unsalted butter, melted
1½ cups water
1 cup chardonnay
¼ cup +2 tablespoons sugar
1 vanilla bean, split in half vertically
1 cup golden raisins

1. Preheat oven to 400˚F.
2. In a medium-size saucepan, combine the water, chardonnay, and sugar. Bring to a simmer over medium-high heat until the sugar is dissolved. Reduce the heat to medium and simmer for 5 minutes. Turn off the heat. Scrape the insides of the vanilla bean into the liquid and then put in the remaining bean. Add the raisins. Let steep uncovered for at least 1 hour at room temperature or overnight covered and refrigerated.
3. Drain the raisins, reserving the liquid. Discard the vanilla bean. Place the wine mixture back into the saucepan and bring to a boil. Reduce to about 1/3 cup, or until the syrup turns a deep golden color. This will take 10 to 15 minutes. Watch carefully so that the syrup doesn’t burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, becoming a texture similar to a light maple syrup.
4. Meanwhile make the toasts: Brush butter onto both sides of the bread slices. Bake 8 to 10 minutes or until golden brown. Let cool completely.

To assemble: Place a slice of cheese on the bread. Sprinkle with a few raisins and drizzle the syrup over the top.

Serves 24