Try Blackberries with this Pickled Blueberry and Brie Crostini Recipe

Starters
Written By yvette jemison

Year-round I enjoy making quick pickled veggies and berries with seasonal items available at my local farmers market.  During the summer months my refrigerator is filled with jars that can easily be transformed into a quick snack or an easy appetizer.  One of my favorites is pickled blueberries and red onions.  It’s a delicious duo that’s tasty when combined with gooey melted brie.  Be sure to keep pickled veggies and berries in your fridge so that this appetizer is only minutes away from your taste buds.   Give this recipe a try with your fresh blackberries, too. If you make this recipe share it with me at @y_delicacies on Instagram.

Pickled Blueberry and Brie Crostini

Servings: 4

8 baguette slices

8 ounce wheel of brie, sliced

½ cup pickled blueberries (or substitute blackberries)

pickled red onions and fresh herbs for garnish

1. Preheat oven to 400°F.

2. Arrange bread in a single layer on a rimmed baking sheet. Top each baguette slice with a slice of brie and pickled blueberries. 

3. Bake until brie is melted, about 5 minutes. Garnish with pickled red onions and fresh herbs and serve. 

yvette jemison

Yvette Zuniga Jemison is a recipe developer, food photographer, and the IACP award-winning author of My South Texas Kitchen. As a recipe developer and content creator, she produced seasonal campaigns, product launches, and cooking videos for leading brands such as Zatarain's® Brands and The Galley® Brands.

Her cookbook, recipes, and food photography have been featured in Southern Living Magazine, The Local Palate Magazine, San Antonio Living Show, and the FYI Network. You can find her recipes, book signings, cooking classes, on her event page and on Instagram at @y_delicacies.

https://yvettezunigajemison.com
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