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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.
DONE.
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
Servings: 6 servings
Calories Per Serving: 470 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 loaf ciabatta bread, or any crusty bread, sliced
- olive oil, for drizzling
- 6-8 ounces brie, cut into wedges
- 1-2 cups fresh raspberries
- honey, for drizzling
- watercress or arugula, for serving
Basil Oil
- 1/3 cup olive oil
- 3/4 cup fresh basil
- zest and juice of 1 lemon
- kosher salt and pepper
Instructions
- 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.
Basil Oil
- 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.
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It was a hot day yesterday, so instead of turning on the oven to make dinner, I just made this and it was excellent. I’m enjoying the basil oil over a salad now and I will be making this one again and again. Thanks!
This is so awesome! So glad you love this Jessica. Thank you ?
This looks amazing! I wanted to make this for a crowd – offering some mini crostini three ways for a brunch soon. Can you tell me how much of this I can do in advance? Obviously I don’t want the bread to be soggy. Maybe just the cutting and prepping and toasting of the bread? Hoping there’s a trick here because I’ll be limited on time.
An outstanding share! I have just forwarded this onto a coworker who has been conducting a little homework on this.
And he in fact bought me breakfast due to the fact that I discovered it for him…
lol. So allow me to reword this…. Thank YOU for the meal!!
But yeah, thanx for spending time to discuss this subject here on your web site.
Haha that is great! Thank you so much!
Hi Tieghan,
I made this for myself for breakfast on Thursday. I took a picture and sent it to my sister to make her jealous (which worked well). Also on the plate were some slices of avocado, some sliced cherry tomatoes and a big dollop of greek yoghurt with honey – all the sorts of things you add anyway! It was divine. The basil oil, honey, raspberry, brie combo was just gorgeous. Thank you!
Yay! Sounds like it was yummy! So happy you made it and liked it (:
emmmmm Yummm Wow like garlic bread but not this one is differen
cup sealer
emmmmm Yummm Wow like garlic bread but not this one is different
thank you!
This looks and sounds soooo good. What’s not to like!! Can’t wait to try it. Btw, how long will the basil oil last in the fridge? Thanks
Thanks Katie! The oil will last at least a week, maybe two! 🙂
I so love your site & am delighted to find you aren’t into all the organic stuff! Seems all the other blogs I get with recipes, are all for organic! Now I’m not adverse to organic but come on enough is enough!
I’ve been cooking & adding my own tweek to alot of recipes & usually get loads of compliments, if not, I toss it! I also make up my own!
Guess my age gives me lots of leeway! You keep on keepin’ on & do your thing !
No need for stress unless it helps control things, and we can’t. Just a thought. Thanks for this space!
SO happy you like the blog Barbara!
Adding your own flavor to them is what its all about! So happy your doing that!
Thank you so much!
I get almost frozen with anxiety when something new/unfamiliar/scary is on the horizon so I can absolutely relate. For me, running helps relieve some of the stress and so does talking with friends who help me keep things in perspective. Having faith for me, helps me keep things in perspective and know that while I can’t see the whole picture or how things will turn out, someone else can.
You have built a really special blog community and you clearly have a gift for creative and unique content creation.
On a less related note, these crostini’s look absolutely delicious.
Its so nice to hear how other people cope and that i’m not alone! So thank you for that!
Its awesome having people supporting! Thank you Maria (:
Brie and fruit, you can never go wrong! The basil oil sounds perfect too. Looking forward to trying this recipe out!
Thanks so much! Hope you love it!
This looks so fresh and simple! It would be a great appetizer for mother’s day. 🙂 And you’re definitely not alone with the anxiety. I agree, it always helps to talk about it. I hope you’re having a great week!
Hope your mom loves it Caroline! Thanks so much (: Hope you have a great week/weekend!
I’ve been coming to your blog for a while now, but have never commented or posted.
I love Half Baked Harvest because it has personality. You make me feel like I have capacities and skill to cook anything. You recipes are inspired and different, and your passion for food shines through the text.
I have an alarm on my computer at work. Every day at 4, I sift through all your posts, and find the perfect recipe for dinner. I jot down the ingredient list, and everyday on my way home from work I stop at the grocery store and cook something up. Half Baked Harvest is reliably great (not just good!). You provide a great mix of healthy and indulgent, which reflects the way I like to live my life… Balanced.
You inspire me everyday, and I’m so excited for you to explore all the new opportunities that will surely come your way as a result of this cookbook!
Keep killin’ it!
Hi Allison! You are SO incredibly kind. It makes me so happy to know you enjoy my writing and recipes so much, it just puts the biggest smile on my face! I hope you continue to enjoy all the recipes and please share photos on Insta whenever you can! 🙂 Have a great weekend! Tieghan
I’m with your mom on this one! How can a person go wrong with bread and cheese.. and raspberries?! This looks perfect for a snack dinner or breakfast. or for anything really.
Haha Thank you so much! So happy you like it!
Fruit and dairy are my two favorite food groups. I’d have no problem being totally vegan if I wasn’t a cheese addict.
I bet this crostini would also be lovely in the fall with apples and cinnamon oil? But no doubt you already have a recipe for that (and I’m channeling an old blog post by you I’ve forgotten…).
With regard to anxiety, did you know our brains have a hard time differentiating between anxiety and excitement? They’re elicited by typically the same neurotransmitters and same life events; so while one person might get excited about a new prospect on the horizon, someone else would get anxious about it. Something I once read by a therapist has always stuck with me, “does it benefit my well-being to react?” Or in other words, is it going to help me more to be anxious, or more to calmly go about my business and handle it? Food for thought. Now back to the actual food. 😉
Hey Christine! haha! I am the same, I could totally be vegan, but I need cheese. lol!
LOVE the sound of this with apples and cinnamon. Oh my gosh. YUMMM!
Thank you for sharing this tip with me. It totally makes sense! I am excited, but anxious, but I know it is going to help my business, so I gotta do it! It’s a good anxious! 🙂 You are so sweet for sharing, thank you, thank you! Hope you are having a great weekend!