Brie and beetroot served with a grape and balsamic reduction jelly – Food & Home Magazine
Ingredients - 100ml balsamic vinegar - 125ml (½ cup) dry red wine - 60ml (¼ cup) sugar - 250ml (1 cup) red grapes, halved - 5ml (1 tsp) gelatine - 20ml (4 tsp)
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Ingredients
- 100ml balsamic vinegar
- 125ml (½ cup) dry red wine
- 60ml (¼ cup) sugar
- 250ml (1 cup) red grapes, halved
- 5ml (1 tsp) gelatine
- 20ml (4 tsp) water
- 300g Brie, quartered
- Melba toast, to serve
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