My favorite part about the winter is the spirit of friendliness and fun in the air. Everyone seems to be in a more relaxed mood, and is keen on spending afternoons and evenings filled with long catch-ups.
I love hosting impromptu get-togethers with loved ones, but I used to always be stuck on what to serve at a moment’s notice. Since I developed these Pickled Strawberries and Brie Bruschettas, however, that hasn’t been an issue!
They require 5 ingredients, are ready in 15 minutes, and are unbelievably delicious. That can’t be beat!
| Servings | 4 persons |
| Course | Appetizer |
| Preparation Time | 5 minutes |
| Cook Time | 10 minutes |
Ingredients for the Pickled Strawberries & Brie Bruschettas(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 small wheel | Brie cheese |
| 8 slices | Sourdough bread |
| 8 tbsp | Pickled strawberries (recipe shared on blog) |
| Olive oil for toasting | |
| Fried rosemary springs for garnish | |
Instructions for the Pickled Strawberries & Brie Bruschettas |
|
| 1. | Preheat oven to 180℃. |
| 2. | Slightly toast the sourdough bread slices with olive oil. Cut a piece of brie cheese and place on each slice. |
| 3. | Toast in the oven until the cheese melts. |
| 4. | Top with pickled strawberries; garnish with fried rosemary springs and serve immediately. |
