[vc_row][vc_column width=”1/3″][vc_gallery interval=”3″ images=”595″][/vc_column][vc_column width=”2/3″ el_class=”2 TBSP Traditional 18 Year Aged 2 TBSP Honey 1 Cup Sliced Strawberries ¼ Cup fresh chopped basil ⅓ Cup toasted Pecans, roughly chopped Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside. Warm Brie in a 375* oven for about 15 minutes, until the center of the round in soft. Top Brie with strawberry mixture and serve immediately with crackers. * To toast Pecans: bake on an unlined cookie sheet in single layer at 300* for 8-10 minutes. Be sure to cool pecans before mixing them into the topping. “][vc_column_text]
STRAWBERRY PECAN BRIE
2 Tbsp Fig Balsamic Vinegar
2 Tbsp Honey
1 Cup Sliced Strawberries
¼ Cup fresh chopped basil
⅓ Cup toasted Pecans, roughly chopped
Whisk honey and balsamic in bowl until smooth. Mix in strawberries, basil, and toasted Pecans. Set aside.
Warm Brie in a 375* oven for about 15 minutes, until the center of the round in soft.
Top Brie with strawberry mixture and serve immediately with crackers.
* To toast Pecans: bake on an unlined cookie sheet in single layer at 300* for 8-10 minutes. Be sure to cool pecans before mixing them into the topping.
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