Summer Brie & Fruit Crostini with Herbed Honey Drizzle

🍓 Summer Brie & Fruit Crostini with Herbed Honey Drizzle

Featuring: Saint Rocco Triple Crème Brie by Reny Picot

🧑‍🍳 Serves: 6–8 as an appetizer | ⏱ Prep Time: 20 mins | No cooking required

Ingredients

• Saint Rocco Triple Crème Brie by Reny Picot (room temperature)
• 1 small French baguette, sliced into ½-inch rounds
• 1 cup fresh strawberries, sliced
• 1 cup melon balls (cantaloupe or honeydew)
• ½ cup seedless grapes, halved
• ¼ cup toasted almonds, chopped
• 2 Tbsp fresh mint, chopped
• 2 Tbsp fresh basil, thinly sliced
• 3 Tbsp honey
• Zest of ½ lemon
• Freshly ground black pepper (optional)

Instructions

1. Prepare the Crostini Base
   • Lightly toast the baguette slices if desired (optional for a crisper bite). Let cool to room temperature.
2. Slice the Brie
   • Remove Saint Rocco Triple Crème Brie from the fridge 1–2 hours ahead of time.
   • Gently slice into small wedges or spreadable chunks.
3. Assemble the Crostini
   • On each baguette slice, place a generous portion of Brie.
   • Top with a combination of sliced strawberries, melon, and grapes.
   • Sprinkle with chopped almonds and a few pieces of fresh herbs.
4. Herbed Honey Drizzle
   • In a small bowl, combine honey, lemon zest, and a pinch of the chopped mint and basil. Mix well.
   • Drizzle over the assembled crostini.
5. Serve & Pair
   • Arrange on a platter and garnish with extra herbs.
   • Optional: add a light sprinkle of black pepper to enhance the complexity.
   • Pair with sparkling white wine, Pinot Noir, or cherry lager for a refreshing summer touch.

🌿 Why It Works

The triple crème brie’s richness melts into the toast, while the fruit adds brightness and the herbs bring a savory contrast. The herbed honey ties it all together with a sweet, floral finish—perfect for warm-weather entertaining.

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