Marinate Overnight
Brie Brûlée Board with Prosecco Strawberries
Wine Recommendation
Gabbiano Prosecco Brut
Ingredients
- 2 (16-oz) pkg strawberries
- 1 (750-ml) bottle Prosecco
- ½ (10-oz) French baguette
- ¼ cup olive oil
- ½ cup plus 1 Tbsp sugar
- 1 (8-oz) round Brie cheese
- 1 Tbsp honey
- ½ cup cherry preserves
- 1 pint blackberries
- ¾ cup roasted, salted pistachios
- 1 (3.5-oz) dark chocolate bar, broken into squares
- ½ (4.84-oz) pkg milk chocolate kiss candies
- 1 (5.3-oz) pkg butter shortbread cookies
- ½ (5.29-oz) pkg grain free flatbread crackers
- Fresh thyme sprigs
Instructions
- Combine strawberries and Prosecco in a large bowl; cover, and refrigerate at least 6 hours or overnight.
- Preheat oven to 400°F. Cut bread into ½-inch-thick slices. Brush both sides of bread slices with oil. Arrange in a single layer on a large baking sheet. Bake 8 to 12 minutes or until toasted.
- Drain marinated strawberries well. Dredge in ½ cup sugar, shaking off excess.
- Increase oven temperature to broil. Cut top layer off of Brie and place in a small broiler-safe baking dish; broil 1 minute or until cheese is softened but not melted.
- Drizzle honey on warm Brie and and sprinkle with 1 Tbsp sugar. Broil 2 to 3 minutes longer or until sugar melts and is lightly browned.
- Spoon preserves into a small bowl. Place brûléed Brie, crostini, preserves, Prosecco strawberries, blackberries, nuts, chocolates, cookies, crackers, and thyme on a large cutting board or platter to serve.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
570
|
570
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 11 | 11 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 5 | 5 |
| T. Sugs (g) | 42 | 42 |
| A. Sugs (g) | 32 | 32 |
