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  Recipe courtesy of Wisconsin Cheese Board
  Beverage pairing by Hailey Etzel, sommelier

  6 strawberries, sliced

• 1/2 teaspoon balsamic vinegar
• 2 slices sourdough bread
• 1 1/2 teaspoons mayonnaise
• 3 tablespoons goat cheese, softened
• 4 basil leaves
• 2 ounces brie cheese

Place strawberries in small bowl and drizzle with balsamic vinegar; set aside. Spread mayo on 1 side of each bread slice. Heat skillet over medium-low heat. Place one bread slice, mayo-side down, in skillet and top with goat cheese, strawberries, basil and brie. Add remaining bread slice, mayo-side up. Grill sandwich until golden brown on one side, about three minutes. Carefully turn over and repeat until browned and crispy. (Reduce heat if needed for bread to get crispy without burning.) Makes 1 sandwich.

Plays well with: French Champagne or a Fruited Sour Beer