Honey. Raspberry. BRIE. Crostini.
Yep, we’ve got all that and more today. You guys, honest truth? If I could, I would eat this for dinner, lunch or even breakfast, pretty much every day of the week. I adore this crostini. It’s always the simplest of recipes that I love most…okok and the ones with carbs, cheese, and fresh fruit…so typical for me.
When I was doing my bi-weekly recipe brainstorming session the other week my mind was completely focused on three things: fresh eats with veggies, fruits galore, Mother’s Day, and Memorial Day. Yes, I did say Memorial Day, which I know is a little less than a month out, but my May is jam-packed and I’m trying to be super prepared and organized.
Bottom line? I have warm weather recipes on the brain!
This crostini however was not just inspired by a desire for warm weather eats. Nope, this one was mostly inspired by my mom and her love of all things bread, cheese, and raspberries. <–possibly three of her favorite foods…mom…would that be correct?
I know you guys are well aware of this, but a lot of my recipes are inspired by the people around me, aka my family and friends. I love creating recipes that are going to put the biggest, happiest smile on the face of someone I love. It’s my favorite thing in the world.
I knew the second this simple, almost like “oh duh”, idea came to mind that it was one my mom would love…and ask for over and over again. So yes, even though I will be in San Diego for Mother’s Day this year, my mom will somehow, someway, be eating this crostini.
Here’s how the recipe works. You ready? It’s fast, so keep up. 😉
Start off with some really, really good bread. The bread is SO important here as it’s an ample essence to the recipe. I used a rustic loaf that I bought at Whole Foods. Toast the bread in the oven (or on the grill) with just a little olive oil and salt. Then add the brie and melt. Top with fresh raspberries, honey, and a drizzle of lemony basil oil. Finish with flaky sea salt and some watercress for a pop of color.
So simple, fast and easy, yet so freaking good. No addictingly good. Trust me, you will not be able to stop and before you know it, your crostini will suddenly have turned into dinner.
Been there, done that. Not sorry about it.
Make this for Mother’s Day, and keep making it from now through summer. Trust me, do it, it is just so good! Hello, crusty bread, brie, raspberries, and honey. Enough said.
OK. Doing a complete 360….
I was working on some interview questions over the weekend and one of the questions asked was what I thought set Half Baked Harvest apart from all the other food blogs out there. I said the obvious reason in my mind, my style of recipes. But I also said that I’ve always been very honest and open with you guys, my readers. I have shared so much about me and my life with you all that I feel some of you may know me more than I know myself…if that makes sense, which it doesn’t, but hopefully you get what I’m trying to say here! You guys know me in and out, and I think it has made this blog a fun place for a lot of you to come to everyday, somewhat of a place to escape from your own lives. I know I have my own little escapes!
This got me thinking though, lately I’ve been feeling super anxious and I wondered if any of you ever feel this way when you’re stressed about things or have some bigger, or unfamiliar, things on the horizon? I’ve always struggled with anxiety and while I know I am not alone, it’s still not easy. With the release of the Half Baked Harvest Cookbook, and some other fun projects in the works, I’m all things excited and anxious at the very same time. Anyone else get those feelings?
Anyway, totally random I know, but I just want to share a little of what’s going in my head!
One thing that always helps me? Talking about it…and then cleaning….and then making toast with brie and raspberries for my mom and I while I pretend everything else in the world doesn’t exist for ten minutes. Obviously 😋.
Honey Raspberry Brie Crostini with Basil Oil
- 1/3 cup olive oil
- 3/4 cup fresh basil
- zest and juice of 1 lemon
- kosher salt and pepper
1. Preheat your oven to 400 degrees F.
2. Place the slices of bread on a baking sheet and drizzle with olive oil on both sides. Sprinkle the toast with salt. Transfer to the oven and cook 5 minutes and then flip the bread and add the brie to each piece. Return to the oven and cook 5 more minutes.
3. Transfer the bread to a serving board. Top with raspberries, drizzle with honey and basil oil (recipe below). Top with watercress. EAT.
1. Combine all ingredients in a blender and pulse until smooth. Taste and adjust salt as needed. Serve with the crostini.
Tuesday night crostini dinner. Yes and YES.