Ever tried to pair brie with strawberries? I hadn’t! I’m used to simply using grapes to go along with cheese so when I read about this flavor combination in my flavor bible I simply had to try it, especially since I’m a strawberry addict. The result was so tasty I quickly promoted it to one of my favorite spring/summer lunches for 2015! The flavor of the soft cow’s milk cheese along with the sweetness of the mint, the freshness of the sweet-sour strawberries, the crunchy walnuts and the few warm drops of sweet honey are astonishing. But not only does it taste good, but the color of the strawberries and the mint are such vibrant bright colors, they’ll no doubt put a smile on your face!
Although walnuts are more an autumn kind of ingredient, they are (in my opinion) the best type of nuts to be served along with brie and strawberries. Other options like pistachios would be give a too overpowering flavor and almonds don’t provide the bitterness that walnuts can so I simply had to go for these autumn walnuts, but luckily they can be bought all year long nowadays!
Serves: 2 people (as a full lunch-meal) but around 8 people if you serve it as an appetizer
- 1 loaf of ciabatta bread
- 4 strawberries
- 4 teaspoons of honey
- 8 walnuts
- 8 mint leaves
- 200g brie
Preheat oven to 180°. Slice the ciabatta bread up in 8 slices and divide the brie in 8 portions. Put some brie on top of each ciabatta slice and drizzle about 1/2 of a teaspoon of honey on top. Put the slices in the oven until the bread is crispy and the cheese has melted, which should take around 7-10 minutes.
Cut the walnuts up and add 1 walnut on top of the brie, followed by 1 sliced mint leaf. Last but not least: slice the strawberries up (I ended up with 4-6 slices per strawberry) and lay 1/2 strawberry on each slice of ciabatta.
I drizzled just a few more drops of honey on the strawberries, but don’t overdo it cause all the flavors should be perfectly balanced so that you’ll taste them all at once, rather than having one dominating flavor.