Mouth watering "Blue" velvet cupcakes weren't the only delightful treat to come out of Maconda's bridal shower (I'm noticing a trend of me cooking for Maconda that she surely must be a fan of). Party hostess/caterer extraordinaire Danielle and I also made these interesting and delicious molecular gastronomy appetizers that quickly flew off the plates.
Brie and Balsamic Sandwiches
Time: 25 minutes
2/3 cup balsamic
2 g agar agar
- Combine the balsamic and agar agar in a pot and bring to a boil.
- Pour the mixture onto a plate and let cool in the fridge for 15 minutes until it forms a jelly like substance.
- Cut out rectangles of the jelly and place on top of slices of brie. Be careful when you cut them because the balsamic will tear easily. I recommend flicking your wrist to get the knife under the final corner of your jelly piece to safely dig it out.
- Place a piece of basil under a corner of the balsamic. Note: you should wait until right before serving to do this because the basil will absorb some of the balsamic and start to brown.
Everyone was a huge fan of these tiny appetizers. The brie and balsamic paired well together, while the basil helped give it that necessary pop that made you want to come back for more. Aside from being tasty, the uniqueness of this appetizer is sure to keep people talking.