Is there anyone who doesn't love to be invited to someone's home for breakfast or brunch? There's just something light-hearted, laid-back and downright bushy-tailed about sharing the first meal and few hours of the day in the company of family and friends. The best way I can describe the experience is: it's like waking up in the morning to find out it snowed and they cancelled school. Everyone "gets into the spirit of it" -- and, it doesn't have to be fancy-schmancy either.
That said, if you've ever invited people to your home for breakfast or brunch, you know that when your guests walk through the front door, having some fruit juice and/or fruit-juice-based cocktails, along with a nosh or two, ready and waiting to greet them, is: hospitably essential -- something they can immediately sip on and nibble upon to break the fast. My quick-to-make biscuit crostini, made with canisters of store-bought biscuits topped with triple-creme brie, fresh strawberries and a drizzle of fruity balsamic vinegar glaze are easy, elegant and appreciated by all concerned.
Absolutely easy, yet elegant & extraordinary too:
Simple, straightforward, &, most importantly, super-special.
1 7 1/2-ounce canister regular-sized refrigerated buttermilk biscuits, 10 biscuits
8 ounces triple-creme Brie
10 perfectly-ripe and juicy, medium-sized strawberries
about 2 total tablespoons Blaze fruity strawberry- or fig-infused balsamic vinegar glaze
~ Step 1. While the Brie is very cold, slice it into long 1/4"-thick strips, then, cut the strips into 20, 1 1/2" x 1 1/2" squares -- two squares per crostini. Set aside. Cut the tops off the strawberries and cut each berry into 5 even-sized slices. Set aside. Line a 12 1/2" x 8 3/4" baking pan with parchment paper. Set aside.
~Step 2. Open the canister of biscuits and arrange them on the prepared pan. Bake on center rack of preheated 375° oven, 9-10 minutes, until lightly browned. Remove from oven and set aside to cool-slightly, 4-5 minutes. Reduce oven temperature to 275°. Using a serrated knife, slice/shave a scant portion of the top off each biscuit, leaving a substantial base for each crostini.
~ Step 3. Top each biscuit with two pieces of cheese stacked atop each other. Return biscuits to center rack of 275º oven just long enough for the Brie to begin to melt, about 2 minutes (more or less). Remove from oven. While the cheese is still warm, soft and melty, arrange one sliced strawberry atop each crostini.
Arrange crostini on a serving board or platter:
Drizzle w/glaze & serve warm or at room temperature:
Piled-high w/hearty ooey-gooey fruity wonderfulness:
Fresh Strawberry, Brie & Biscuit Breakfast Crostini: Recipe yields ten superb appetizers/4-6 servings @ 2-3 per person.
Special Equipment List: cutting board; chef's knife; 12 1/2" x 8 3/4" baking pan; parchment paper; serrated bread knife
Cook's Note: The family cook realizes the time, energy and organization required to produce even a simple family meal. On those special occasions or holidays, when the fare must be increased to include a dozen or more added guests, one can only wonder how a professional chef or a restaurant manages to produce quality meals many, and more than once a day. ~ Culinary Rule #1: Mice-en-place -- Put Everything in its Place ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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