Summer Brie with Strawberries and Peaches
This Father’s Day I had my Father and my Godfather, my Uncle Wayne was visiting from Texas, over for what I thought was going to be a Father’s Day Perch dinner. The Lake Erie fish is cleaned, put in freezer bags, covered with water and then frozen. The bag wasn’t marked, surprise it was Lake Erie Walleye. I followed my Dilly “Oven Fried” Perch recipe, check out the recipe at HomeGardenCook, and used the walleye. It was delicious! Of course, I first called my Mom and asked her if she would help cook the fish. Which meant I prepped it all and she pan fried in on the side burner of the grill. Thanks Mom, you know I’m not a fryer.
I wanted to serve a brie appetizer that used the herbs and fruit of the season. I had fresh strawberries out of the garden! I created this “Summer Brie Crostini with Strawberries and Peaches”. Or if you’re feeling a little lazy and don’t want to make all those little bites, “Summer Brie topped with Prosciutto, Strawberries and Peaches”. It was really good. I had little piles of minced fresh herbs and we were taste testing to see which one was best. Well, the five of us couldn’t decide, they were all good!
Summer Brie with Strawberries and Peaches
1 cup, chopped Strawberries
1 cup chopped Peaches
Local Honey
Sliced multi-grain baguette
Extra-virgin olive oil
Prosciutto cut into ribbons
Wedge of brie
Minced herbs such as: mint, tarragon, lemon basil or Italian basil
OK this isn’t much of a recipe, but it’s easy and you can’t mess it up.
In a small bowl combine the strawberries and peaches; add a spoon of honey, toss and set aside.
Brush both sides of the baguette with olive oil, place directly on the grate of a hot grill. When it gets some grill marks and is toasty, turn and do the other side. Don’t leave, this will only take a couple of minutes.
Two different ways to serve:
Wedge of Brie with Strawberries and Peaches
Place a wedge of brie on a serving platter or cutting board. Top with ribbons of prosciutto, spoon fruit mixture on top, drizzle a little bit more honey and sprinkle with herb of choice. Serve with grilled bread and assorted crackers.
Summer Brie Crostini with Strawberries and Peaches
Slice wedge of brie. Place a slice of brie on each piece of the warm, grilled bread; top with prosciutto ribbons; next spoon some fruit on each and finally top with minced herb of your choice. Place on a platter and serve.
