I discovered the Spicy Raspberry Syrah Preserves in a local wine store recently. It was LOVE at first bite. There are different blends to try but I love the slight spice of the chipotle chili against the tartness of the raspberries that make up this particular preserve.
This is an extremely simple and eye-catching appetizer that looks beautiful on any table any time of year but especially during the holidays.
One wheel segment of creamy Brie
One 11 ounce jar of Spicy Raspberry Syrah Preserves by Black Sheep Gourmet
One package of Lesley Stowe Raincoast Crisps (now available in wheat-free varieties)
One package of organic plump raspberries
Fresh herbs of your choice (basil, rosemary, sage)
Decorative plate (the one you see here is 30’s era depression glass from my grandmother)
Place wheel segment of Brie on a decorative plate about 25 minutes before serving. Drizzle 2 to 3 teaspoons of the Spicy Raspberry Syrah Preserves over the top of the Brie but don’t cover all of it. Top with a few leaves of fresh herbs (I chose basil) and add a raspberry.
Surround Brie with Raincoast Crisps (there are many varieties to select from; I used Cranberry Hazelnut but all of the varieties are delicious) and fill in the rest of the plate with fresh raspberries. Place decorative plate on a natural wood cutting board and scatter a few leaves of the fresh herbs and raspberries on the board for added effect.