Strawberry Basil Brie Bites

Strawberry Basil Brie Bites is one of the easiest most delicious appetizers you can make. The combination of flavors go surprisingly well together making it hard to have just one. Part of my K.I.S.S - Keep It Short Simple recipes.

This appetizer was presented at a friend’s graduation party. Strawberries were paired with cheese and drizzled with what I assumed was balsamic vinegar. I thought it was an odd combination but it didn’t stop me from wanting to try one. I had no idea what type of cheese was paired with the strawberry, but it didn’t really matter because I love cheese.

I took one and popped it into my mouth. Oh my! Hidden in between the strawberry and cheese was a basil leaf. What a combination! I continued to pop them in my mouth enjoying each one. It wasn’t until I saw a pile of toothpicks on my plate that I realized how much I had eaten. I was sitting next to a friend of mine who must have noticed what a glutton I was with this appetizer. While she wasn’t looking, I picked up most of the toothpicks and put them on her plate. Yes, I did that.

This isn’t a recipe rather a list of ingredients and how to put it together. You can make as much as you want. The trick is to have equal amounts of each ingredient and enough toothpicks. You can drizzle as much balsamic glaze as you want over the strawberry basil brie bites. I have bottles of thick aged balsamic vinegar purchased at one of those olive oil and vinegar specialty stores. If you happen to have one of those stores offering unique and infused oils, as well as many varieties of aged and white balsamic vinegars, go and try them all. You will most likely walk out with a few bottles. Yes, they are worth it and they make everything taste wonderful.

If you don’t have a thick balsamic vinegar, simply put a cup of regular balsamic vinegar in a saucepan or skillet (faster result) over medium high heat, and bring to a soft boil. Simmer until it reduces by about ¾ leaving you with about a ¼ cup of a thick glaze. You’ll know when it’s done if your spatula leaves a path when scraping it across the bottom of the pan.

As for the strawberries, the smaller the better. You’re expecting to slide these off the toothpick with your teeth and pop them in your mouth in one fell swoop. This isn’t the time you want a humongous strawberry. If you can’t find small ones, simply cut the strawberries into bite size chunks and continue.

Thanks to my friend, Lianne, for introducing me to these delicious strawberry basil brie bites. Apologies go out to Diane whose plate I filled with toothpicks! Ready to make these? Go!

Try some of my other appetizers:

• New England Bean Dip
• Bacon Wrapped Dates with Almonds
• Hummus

Just to name a few...

Be happy, eat well.

Photos taken by Ryan Gregory.

Strawberry Basil Brie Bites

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Super easy appetizer anyone can make. The combination of flavors surprises and pleases the palate. You can make as many or as little as you want. Simply have the same amount of each ingredient.

This recipe will serve 6 guests with each having 2 pieces or 4 having 3 pieces each. You can adjust the serving size to your liking by simply having equal amounts of each ingredient.

Course: Appetizer, Snack

Cuisine: American

Keyword: Strawberries, Strawberry Brie

Prep Time: 10 minutes

Servings: 6 servings

Author: Natalie Gregory

Ingredients

• 12 Small ripe strawberries hulled*
• 12 Basil leaves
• 12 Chunks of Brie about the width of the strawberries
• Balsamic glaze or reduced balsamic vinegar** - see note
• 12 Toothpicks

Instructions

• On a toothpick, slice a strawberry. Fold a basil leaf in half and slide it next to the strawberry, then finish by sliding a piece of Brie. Place on platter. Repeat with remaining ingredients. Drizzle with balsamic glaze.

Notes

*If you have larger strawberries, simply slice them into bite size chunks and continue with recipe. If that is the case then increase the amounts of the other ingredients. 

To make a balsamic glaze:

**If you don’t have a thick balsamic aged vinegar, simply put a cup of regular balsamic vinegar in a small saucepan or skillet. A skillet produces a faster result because it allows a quicker evaporation. Place over medium high heat and bring to a soft boil. Simmer until it reduces by about ¾ leaving you with about about ¼ cup of a thick glaze. You’ll know when it’s done if your spatula leaves a path when scraping it across the bottom of the pan.

Did you make this recipe? I would love to see how it turns out. Tag me on Instagram @thegeneticchef or tag #thegeneticchef and tell me all about it!