I was delighted to preview cookbook author Eliza Cross's latest work, Berries: Sweet & Savory Recipes. If you are as crazy about these flavorful gems as I am, you will love her collection of mouthwatering appetizers, side dishes, main courses, and desserts. This week, Eliza shares a trio of recipes from the book. Our first offering, which features blueberries, might be the perfect way to greet guests for your July Fourth festivities.
Warm Brie with
Blueberry-Mango Salsa
A refreshing homemade fruit salsa perfectly complements the creamy, melty
texture of Brie cheese in this easy appetizer recipe. Crispy homemade crostini
provide the perfect base for the warm spread.
SERVES 12
3 tablespoons olive oil
3 tablespoons salted butter, melted
1 French baguette, cut diagonally into 1 /2-inch slices
1 tablespoon freshly squeezed lime juice
2 teaspoons honey
1/4 teaspoon salt
1/2 cup fresh blueberries
1/2 cup diced mango
2 tablespoons minced red bell pepper
2 tablespoons minced red onion
1 tablespoon minced fresh cilantro
1 teaspoon finely minced jalapeño
1 (1-pound) round Brie cheese
Preheat the oven broiler to medium
high and line a baking pan with aluminum foil. In a small bowl, combine the
olive oil and butter. Brush the baguette
slices with the mixture and arrange
on the prepared baking pan. Broil until
crispy and golden brown, 3 to 4 minutes. Remove from oven and transfer
bread slices to a wire rack. Cool to
room temperature and reserve.
In a small bowl, combine the lime juice,
honey, and salt; whisk to combine. Add
the blueberries, mango, bell pepper,
onion, cilantro, and jalapeño. Stir gently
to combine and reserve.
Preheat the oven to 400 degrees F.
Place the Brie in a round, shallow
ovenproof casserole or cake pan no
more than 2 inches wider than the
cheese. Bake until cheese is melted in
the center, 8 to 10 minutes. Remove
from oven and spoon salsa on top.
Serve warm with toasted baguette slices.
Stop in Wednesday for a tantalizing entree from Berries: Sweet & Savory Recipes -- a succulent beef dish ideal for summertime entertaining!
Photos and recipe from Eliza Cross. Used with permission.
