(Thai turkey meatballs with savory blueberry jam, strawberry bruschetta, brie and blackberry wontons)
I am planning to make the strawberry bruschetta as an appetizer dish at my mother-in-law’s Thanksgiving brunch on Thursday and wanted to be sure to share these recipes with you before your holiday menus are set in stone since they’re definitely worth a try!
Recipe reprinted with permission from Driscoll’sPrint
These two recipes are inspired from the Driscoll’s event I attended at the Epcot Food & Wine Festival. The simplicity of these recipes appealed to me right off the bat and their fabulous flavor made them a hit with everyone at the tasting.
- 12 fresh Driscoll’s blackberries
- 1/2 teaspoon olive oil
- 1/2 teaspoon sea salt
- 6 (3-1/4 x 3-1/4 inch) wonton wrappers
- 1 (8-ounce) brie round
- Keep Driscoll’s blackberries in original clamshell in the refrigerator until ready to use. Rinse gently and allow them to dry at room temperature for optimum flavor.
- Spread washed blackberries on a baking sheet lined with parchment paper. Drizzle with olive oil and season with a sprinkle of sea salt. Roast in a preheated 400-degree oven for about 30 minutes. (Keep an eye on them. You don’t want them to roast for so long that the juices burn.)
- Heat oven to 350 degrees. Spray 6 miniature muffin cups with nonstick cooking spray. Press 1 wonton wrapper gently into each sprayed cup, allowing ends to extend above cups. Spray edges of wonton wrappers with nonstick cooking spray and bake for 12-14 minutes or until bottoms of cups are beginning to brown. Remove from oven.
- If desired, remove rind from brie. Cut 6 cubes from brie, about 3/4-inch each. Place 1 cube in each cup; place sheet of aluminum foil over each pan to prevent excessive browning. Return to oven. Bake 3-5 minutes longer or until brie is soft. Remove from oven; top each with 2 roasted blackberries.
Recipe reprinted with permission from Driscoll’s
- 1 tablespoon plus 1 1/2 teaspoons balsamic glaze
- 1/3 package (16 ounce) Driscoll’s strawberries, hulled and cut into a small dice (you should have about 6 ounces or 1 cup of diced berries)
- 1/8 cup whipped cream
- 3/4 cup ricotta cheese
- 1 teaspoon vanilla essence
- 6 slices French bread, toasted
- 1-2 mint leaves, thinly sliced
- In a large bowl, combine balsamic glaze and diced strawberries. Let stand for 10 minutes.
- In another large bowl, combine whipped cream, ricotta and vanilla. Spread a layer of the ricotta mixture on each bread slice.
- Top with strawberries. Drizzle strawberry juices over top, garnish with a little mint and serve.