Spring is a wonderful time of year when flowers and trees are in bloom, grass is lush and green, and strawberries are in season. This appetizer features one of my favorite fruits in a savory fashion, using olive oil and red wine vinegar to compliment the sweet berries. This recipe is easy and elegant for entertaining. It is a perfect dish for a Champaign brunch, or go ahead and make it a meal on a busy weeknight by pairing it with a simple salad.
½ whole grain baguette, cut into ¼ inch slices
6 ounces brie
2 teaspoons olive oil
2 cups sliced strawberries
1 tablespoon red wine vinegar
1. Preheat oven to 350 degrees Fahrenheit. Top baguette slices with equal amounts of brie. Toast for five minutes, or until cheese is melted.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Sauté strawberries for 2 to 3 minutes, or until warmed through. Remove from heat and drizzle berries with red wine vinegar.
3. Top baguette slices with strawberries and serve.