Hot Honey Peach & Brie Bruschetta -- the flavor of summer! Ripe, diced peaches tossed with fresh basil, placed atop warm brie & drizzled with spicy honey on a hearty crispbread. A simple, but incredibly delicious appetizer or snack for the summertime.
Disclosure: This recipe is sponsored by Wasa Crispbread. As always, all opinions here are my own.
If you follow me on Instagram, you know that we moved about a month ago and have spent the beginning of the summer settling into our new home. Just in case you haven't experienced the joy of packing and moving lately, let me just issue this spoiler alert for you: It is not for the faint of heart.
Basically, every spare second of every day has been hijacked by things related to unpacking boxes and organizing spaces; hunting for new furniture or situating old belongings. Meanwhile... daily life is still happening, including work deadlines {thank goodness the kitchen was the first thing I tended to!} and mom-ing. Though we've made tons of progress in a short time, the process seems endless at times.
Needless to say, our meals have been very simple lately, which I honestly kind of like anyway during the summer. When it comes to summer entertaining, specifically, I love making things that feature just a handful of ingredients so that each one can really shine.
In keeping with my theme of summer simplicity, I whipped up what turned out to be one of the most delicious appetizers I've made in a while when a friend invited me over for a casual get together last week: Hot Honey Peach & Brie Bruschetta.
I knew I wanted to make something light and seasonal, but it wasn't until I walked down the specialty cracker aisle at Publix and saw all the varieties of Wasa Crispbreads {pronounced "vah-sah"} that I came up with my idea.
I grabbed a box of Wasa's Sourdough Crispbread, and used it as a base for an uncomplicated, summery "bruschetta" of sorts, topped with warmed brie, sweet, juicy diced peaches tossed with fresh basil and red pepper flake-infused hot honey. I know it sounds a little out there, but oh my gosh... the combo is so good. I knew it was a winner when someone stopped mid-chew to tell me that it was "like taking a bite of summer." YES.
I've become a huge fan of Wasa Crispbread Crackers -- they're made with simple, quality ingredients {many varieties with just 3 ingredients or less!}, and they are ideal for topping with fruit, veggies and cheese for a satisfying snack. It was the perfect choice as a vehicle for all the goodness of my Hot Honey Peach & Brie Bruschetta, because it's hearty enough to stand up to the weight of the toppings, yet light and crunchy. I love that it's lighter than the traditional slice of toasted bread, and I'm even thinking I might start using crispbreads for my morning "avocado toast" to change things up.
Life is complicated, but summer should be laid back and easy. {Especially when your life is literally in boxes.} I'm carrying that motto throughout the rest of the summer days, starting in the kitchen!
Head to your local Publix and look for Wasa Crisbread Crackers and try out this recipe or come up with your own. Which crispbread would you buy and how would you top it? Visit Wasa's website for some ideas to get you started!
Hot Honey Peach & Brie Bruschetta
Ingredients
- 1 package Wasa Sourdough Crispbread Crackers
- 1 5 ounce wedge of brie cut into thin slices
- 2 ripe peaches pits removed, diced
- 2-3 tablespoons finely chopped basil leaves
- Pinch of salt
- ¼ cup honey
- ½ teaspoon {or more if you like heat} red pepper flakes
Instructions
- If you'd like to warm the brie*: Preheat the oven to 400 degrees. Line a baking pan with foil and place the crispbread crackers on the pan.
- Top each cracker with 1-2 slices of brie. Bake for 5-7 minutes or until the brie is warm and slightly melted, checking to make sure the crackers aren't browning too much.
- Meanwhile, in a small microwave-safe bowl, combine honey and red pepper flakes. Microwave for 10-15 seconds at a time, stopping to stir until the honey is heated through & thinned out a bit. Set aside for a few minutes to allow the honey to infuse with the red pepper flakes.
- In a medium bowl, toss together the diced peaches, basil and a pinch of salt until fully combined. Set aside.
- Remove the crispbread crackers from oven and immediately top with the peach mixture. Drizzle each with some of the hot honey. Enjoy immediately.
Notes
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