¼ lb. wedge Triple Crème (like Brillat Savarin)
6 each fresh strawberries
1 sprig fresh basil
1 Tbsp. balsamic glaze
2 slices brioche loaf
Butter front and back of both pieces of bread. Lightly toast the first sides on low flame then flip. To one side add slices of Triple Crème cheese and allow to melt. Before serving add fresh strawberry slices, fresh basil and top with a drizzle of balsamic glaze. Cover and press down with second piece of toasted brioche and serve.
"Tell me what you eat and I will tell you who you are,'' said the gastronome Jean Brillat-Savarin (where the Triple Crème, Brillat Savarin got it namesake). Our take? This cheese and anyone who loves it is genius.