We’re currently in the process of doing a complete overhaul of the layout and design of Simply Sumptuous. My goal is to make the blog more accessible and much easier to navigate than it was before.

Here’s where all of you come into play: If you have any comments or suggestions about things you would like to see on the blog, please share them with me. I would love to hear what you’ve got to say.

One last thing: I’ve created a [Facebook group](http://www.facebook.com/group.php?gid=95234492552&ref=ts) for Simply Sumptuous in order to get the word out about what I’m doing here. You’re welcome to join and invite others as well!

Note: Just because the blog is under construction doesn’t mean Simply Sumptuous will be on some sort of indefinite hiatus. I’ll be posting recipes and updates as usual on Mondays, Wednesdays and Fridays.

To tide you over until Friday:

**Open-faced brie sandwiches**

The other night, I looked through what I had leftover in my fridge and pantry and decided to put together an uber-fancy version of a grilled cheese sandwich.

First, I toasted two thick pieces of **raisin-pecan bread**, and then I sliced a generous amount of **brie**. Next, I sauteed a handful of sliced **onions** in a bit of **butter** and then threw together a quick **balsamic glaze**–two parts **balsamic vinegar**, one part **brown sugar**–and let the glaze reduce a bit in the pan with the onions (on medium-low heat). Last, but not least, I browned some chopped **walnuts** to top the sandwiches off with a complementary crunch.

**Assembly:** The brie goes on top of the toast; the onions go on top of the brie; and the walnuts go on top of the onions. If you have any of the balsamic glaze left over, drizzle it on the sandwiches. **Note:** Make sure to assemble the sandwiches on a cookie sheet, because they do need to go in the oven for about 15 minutes at 375 degrees.

You’ll know they’re done when the toast is crispy on the edges and the brie has begun to melt over the sides a bit–the perfect balance of textures. Make it a meal with a glass of wine and a serving of fresh, but not too acidic, fruit–perhaps a pear or grapes.

Happy eating!