Berry-Brie Bruschetta

Recipe

Appetizer
Berry-Brie Bruschetta

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2.86 out of 5 stars
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Recipe Data

12
Servings

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    Description

    The sweet, sharp flavor of the balsamic reduction sparkles with fresh berries. It's a nice finishing touch that takes bruschetta to a more sophisticated level.

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    c.aged balsamic vinegar
    1 tsp.Hy-Vee honey
    1(14 oz) loaf Hy-Vee Baking Stone ciabatta bread
    1 lbs.Brie cheese
    1 to 1-1/2 c. sliced strawberries
    Basil leaves, for garnish

    Directions

    1. For balsamic syrup, in a small heavy saucepan add balsamic vinegar and place over medium heat. Stir in honey. Bring to a low boil; adjust heat to maintain a steady simmer and allow vinegar to reduce in volume slowly. After about 20 minutes, when it has reduced to half its original volume, the vinegar will appear syrupy. Watch it closely; remove from heat.
    2. Meanwhile, preheat oven to 450 degrees.
    3. Make a horizontal cut through ciabatta, forming two halves. Place halves, cut-side-up, on a large baking pan. Toast in oven for 10 minutes. Turn bread over and toast for an additional 4 to 6 minutes or until crisp. Cool on a wire rack.
    4. Reduce heat to 350 degrees.
    5. Place Brie in a glass pie plate. Bake for 15 to 20 minutes or until melted. Let stand for 5 to 10 minutes. Remove rind; discard. Spread cheese onto cut sides of toasted bread. Scatter strawberry slices over top. Gently press berry slices into cheese. Return ciabatta to oven and bake for 10 minutes or until heated through. Drizzle with prepared balsamic syrup and sprinkle with basil. Cut each bread portion into 6 wedges.

    Nutrition facts

    Servings

    220 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 40mg
    • Sodium: 420mg
    • Total Carbohydrates: 20g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 15%
    0%
    Iron 2%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Spring 2014.