Crostini Topped with Brie, Balsamic Marinated Strawberries and Arugula

This just might be the easiest and most elegant party appetizer of the season. I first tried this recipe at White Fences Winery in Irvington, Virginia, a small fishing town in the Northern Neck near the Chesapeake Bay. Sadly, the winery is no more, but this fantastic combination of oozy triple creme brie, piquant balsamic strawberries and peppery arugula on top of a crunchy crostini lives on just in time for your next New Year's Eve cocktail party.

If you're looking for a snazzy recipe to add to your holiday repertoire, I highly recommend giving this one a try.

Crostini Topped with Brie, Balsamic Marinated Strawberries and Arugula Recipe

Serves 12

2 tablespoons good quality balsamic vinegar
1/2 tablespoons sugar
1 1/2 cups of strawberries, hulled and sliced
Generous handful of arugula
Extra virgin olive oil
1/2 a sourdough baguette, sliced 1/2-inch thick
8-ounces triple creme brie brought to room temperature
Freshly ground black pepper

In a bowl, mix together vinegar and sugar until sugar is dissolved. Add strawberries. Cover and let sit for 15 minutes to marinate.

Meanwhile, toss arugula with a little olive oil to taste. Add a couple spins of the pepper mill and toss again. Set aside.

Lightly brush crostini's with olive oil and toast on each side.

To assemble: spread each piece of toasted baguette with brie. Then top with a couple of strawberries and arugula. Garnish with a bit of extra black pepper. Serve immediately. Repeat with any remaining ingredients.

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