Honeyed Raspberry Brie Crostini

Posted by Alayne Gardner-Carimi on

Enlightened with bold Forest Raspberry Balsamic Star, this crispy, crunchy, nutty, sweet, tangy, earthy, unami appetizer, or brunch, lunch, or dinner side has it all!

Ingredients (makes 8-10)
1 loaf ciabatta bread, or any crusty bread, sliced
8 oz brie, cut into wedges
¼ cup vomFASS Forest Raspberry Balsamic Star
⅓ cup + 2 Tbsp vomFASS Basil Extra Virgin Olive Oil 
2 Tbsp honey for drizzling
zest and juice of 1 lemon
sea salt and black pepper, to taste  

Preheat your oven to 400F.
Place the slices of bread on a baking sheet and brush with 2 Tbsp vomFASS Basil Extra Virgin Olive Oil on both sides. 
Sprinkle the toast with salt. 
Transfer to the oven and cook 5 minutes and then flip the bread and add the brie to each piece. 
Return to the oven and cook 5 more minutes.  
Put Forest Raspberry Balsamic Star, lemon juice and zest, a pinch of salt and remaining Basil Extra Virgin Olive Oil in a small container with lid, shake vigorously.
Transfer the bread to a serving board. 
Top with arugula and raspberries, drizzle with Raspberry Basil Vinaigrette and then with honey.

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