At this point, we’re getting greedy with our local strawberries. I stop at the farm stand every couple of days to pick up a couple of end-of-season pints. The fruits are dark, small, and very sweet. We eat as many raw as possible, then I’ve been roasting the rest.
Michael loves strawberries and he loves brie and he loves toasted sandwiches. I smashed those three things together and the result was decadent.
When roasted, everything good about strawberries is concentrated–the sweetness deepens, the tangy and fruity flavor is enhanced, and the bright red darkens to jewel tones. Add a rich, creamy brie, sandwich the berries and cheese between two slices of rustic bread, toast that sucker, and, “mmf, this is good” will commence.
Roasted Strawberry and Brie Melted Sandwich
Yield: about 4 sandwiches
1 pint strawberries
1 Tablespoon honey
8 slices of quality rustic white bread
Wedge of brie (I used one that was about 2″ wide at the “butt” end, about 6″ long, and 1″ high–sorry, I forgot to check ounces)
Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper.
Hull the strawberries and slice them. If they’re very small, just slice them in two or three pieces. If they’re larger, halve them and then slice the halves (mine were all small). In a medium bowl, gently stir the berries with the honey and a small pinch of salt. Turn the berries out onto the parchment-lined sheet and spread them out in a single layer. Roast for about 30 minutes, or until the berries are deep red and have shrunk to about 2/3 their original size, but haven’t blackened at all.
Set the 8 slices of bread out on a baking sheet in a single layer. Slice the brie and arrange it on 4 of the bread slices. Broil the bread and cheese (carefully) just until the brie slumps meltily and the plain pieces of bread begin to toast. Pile the berries on top of the brie, then close the sandwiches with the plain bread. Slice in half and serve immediately.