Saturday, July 11, 2015

Brie-tiful Berries

Our Saturday nite meal featured baked brie and lavender strawberries, garden tomatoes and cucumbers, farmers market squash and broccoli, grapes and a warm baguette.  The warm strawberries were so good, Bob finished his meal with these on ice cream.  The recipe is from Clean Eating Magazine.

Baked Brie and Lavender Strawberries

(Serves 6)

Combine berries, honey, water and lavender in a saucepan.  Bring to a boil and simmer for 2 minutes.  Set aside.
1 3/4 cups strawberries, hulled and diced
3 tablespoon honey
2 teaspoon water
3/4 teaspoon dried lavender

Place cheese wheel on a parchment paper and baking sheet.  Heat in 375 F. oven for 20 minutes.  Add foil wrapped baguette the last 10 minutes. 
1 8 ounce brie cheese wheel
1 mini baguette

Arrange strawberries on top of cheese wheel.  Sprinkle with ground pistachios.  Cut out 1 wedge of cheese to allow the center to ooze onto the serving tray.
Serve with cut vegetables.
2 tablespoons ground pistachios
Assorted fresh vegetables

Have a "berry" nice evening!


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