All you need:
2/3 c. aged balsamic vinegar
1 tsp Hy-Vee honey
1 (14 oz) loaf Hy-Vee Baking Stone ciabatta bread
1 pound Brie cheese
1 to 1-1/2 c. sliced strawberries
Basil leaves, for garnish
All you do:
For balsamic syrup, in a small heavy saucepan add balsamic vinegar and place over medium heat. Stir in honey. Bring to a low boil; adjust heat to maintain a steady simmer and allow vinegar to reduce in volume slowly. After about 20 minutes, when it has reduced to half its original volume, the vinegar will appear syrupy. Watch it closely; remove from heat.
Meanwhile, preheat oven to 450 degrees.
Make a horizontal cut through ciabatta, forming two halves. Place halves, cut-side-up, on a large baking pan. Toast in oven for 10 minutes. Turn bread over and toast for an additional 4 to 6 minutes or until crisp. Cool on a wire rack.
Reduce heat to 350 degrees.
Place Brie in a glass pie plate. Bake for 15 to 20 minutes or until melted. Let stand for 5 to 10 minutes. Remove rind; discard. Spread cheese onto cut sides of toasted bread. Scatter strawberry slices over top. Gently press berry slices into cheese. Return ciabatta to oven and bake for 10 minutes or until heated through. Drizzle with prepared balsamic syrup and sprinkle with basil. Cut each bread portion into 6 wedges.
Nutrition information per serving:
Dietary Fiber: 1g
Saturated Fat: 7g
Trans fats: 0g
Daily nutritional values:
4% vitamin A
15% vitamin C