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.

©2011 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission. Pin It Now!

Gone But Hopefully Not Forgotten

Just wanted to post quick update that I have not completely dropped off the face of the earth.  Just taking a breather to regroup after some extensive travel which now requires me to crank out beaucoup stories all at the same time.  Toss in the holidays and an upcoming trip to Rome and Positano for New Years, and the 'ole blog has been placed on the back burner temporarily.

I promise to return very soon with some fun updates from Barbardos, more NYC food goodness, and some great winter recipes to boot, including chocolate Whoopie pies and homemade granola.  In the meantime, please enjoy this lovely photo featuring the beach at Pinks Sands Resort, a place I wish I were at this very moment considering it's 20 degrees outside and our heat pump is totally conking out.  Actually, you can buy a little slice of Pink Sand's paradise if you've got the cashola.  Lots start at $700,000 and go up to $2.5 million, and yes you heard that correctly: LOTS.

In the meantime, happy holidays and I promise to return soon! Pin It Now!