Today we’re stuffing fresh, juicy strawberries with herby whipped brie! These colorful brie stuffed strawberries make for a quick and healthy appetizer.
My heart breaks, this morning, as I hear the news of what happened in Nice, France last night. Because I can’t fathom why this much hatred could be contained in the heart of any one person. Because I’m sad for the people who’s lives were shattered 12 hours ago. Because I’m scared, selfishly, for myself, with a trip planned to Nice next month. And because I feel us becoming used to this. Used to atrocities scarring us, extinguishing bright futures, and spreading grey. And so, I choose to fight it with color.
In the face of hatred and grey, live vibrantly. Be the best, most extreme version of yourself. Live colorfully and freely and happily. Insult them with your happiness. And most importantly, share it.
So what is my happiness today? Well besides blue skies and pizza night with the tulip-man, cheese-stuffed strawberries is where happiness lies.
First we’ll whip up some brie. Just remove the rind and whip it up in a food processor (or blender, or by hand if you have muscles). This won’t become light and fluffy, because we’re not adding heavy cream. Whipping it just creates a smooth texture that stuffs perfectly into our strawberries.
Add a bit of basil chives, stuff into fresh strawberries, and there you have it!
- ½ cup brie 130 g with rind removed
- 1 tsp chopped chives
- ½ tsp chopped basil leaves + 12 whole leaves
- Pinch of salt and pepper
- 12 fresh strawberries
- 2 Tbsp balsamic reduction sauce* 30 mL
- Prepare strawberries by removing the stems. Using a paring knife or strawberry huller, create a small hole in each strawberry in which to stuff the brie. Cut off a small portion of the bottom of each berry so that it can stand upright.
- In a food processor, whip brie until smooth, about 2 minutes. Add chives, basil, and a pinch each of salt and pepper. Scoop brie into a piping bag (or plastic bag with the tip cut off).
- To assemble, place a basil leaf in each strawberry, then stuff with the brie mixture. Drizzle with balsamic reduction, and sprinkle with chopped chives and ground black pepper. This is best when not served ultra-cold, but closer to room temperature.
Tips & Tricks
I originally published this recipe on Amanda’s Cookin’!