These Raspberry Brie Crostini with coconut chips, lemon zest, and fresh thyme is basically not a recipe but an idea on how to jazz up any summer crostini recipe.
Hello all-all-all! To my Canadian friends: I hope you had a great Canada day! To my American friends: I hope you enjoy the 4th of July celebration this upcoming weekend! I also hope you are going to have some awesome and festive meals during this (I assume extended) weekend. While bruschettas and crostinis might not be the first choice for consideration (You cannot always beat a good burger or a potato salad with bruschettas – I understand that!), you can probably still consider it for a fancy style entertainment. In fact, I have been working hard to provide you with an array of summer bruschettas for a festive celebration, such as:
It would have been great to see also some strawberry or cherry crostinis, but I simply didn’t have time to post all of them (I promise you will see them within the next couple of weeks.) Instead, we’re having super elegant and delightful Raspberry Brie Crostini.
Let’s be honest. That’s not even a recipe. It’s just an idea on how to jazz up summer crostini. Besides, I won’t lie I do think that the photos turned out lovely! So, what are these Raspberry Brie Crostini? Nothing complicated and no cooking time is involved (If you don’t count toasting of the bread as the cooking time. I guess technically it is.) The point is that this can be ready in less than 10 minutes. I usually cool the toasted bread down before assembling, but this time I placed the brie pieces on the still slightly warm baguette to allow it to melt a bit and became even creamier. This totally worked! Then, simply garnish it with fresh berries, lemon zest, and thyme and voila – you’ve got a stunning appetizer or possibly even a light meal. Easy-peasy.
Well, I hope you all enjoy this upcoming weekend, and I certainly do hope Raspberry Brie Crostini will be part of it!
Cheers for now.