Gluten Free Baked Cherry and Brie Appetizer Recipe
As we come to the end of summer we also come to the end of the sweet cherry season. Just when I was starting to take for granted lush, ripe, juicy cherries I realized it was time to start REALLY appreciating them and using them in as many gluten free recipes as I can before they were gone for this year.
What’s that you say? Cherry appetizers? Seriously?
Yep, seriously! Baked with creamy brie and another summer favorite, basil, cherries make for a sophisticated yet seriously simple starter. But don’t take my word for it, throw together this recipe and see for yourself. But hurry! Cherry season is almost over.
Oh and if you don’t already have one, this would be a good time to invest 5 or 10 dollars in a cherry pitter. This one, you can take my word for – they work great!
- 2 pounds sweet cherries - pitted
- ½ teaspoon kosher or sea salt
- Large pinch black pepper
- ¼ cup loosely packed fresh basil leaves - chopped
- 1 (7-ounce) round of brie
- 8 slices gluten-free bread
- 4 sprigs of fresh basil for garnish
Combine the cherries, salt, pepper and chopped basil in a mixing bowl. Cover and refrigerate for at least 2 hours and up to a day ahead.
Preheat oven to 350 degrees. Place one rack in the top third of the oven and the other rack in the bottom third.
Slice the crusts off the gluten free bread and cut each slice in half diagonally to make triangles. Lay on a baking sheet.
Divide the cherries along with any accumulated juices into 4 ramekins. Cut the rind off the round of brie and cut into quarters. Place the brie quarter on top of the cherries. Place the ramekins on a baking sheet.
Put the bread on the top shelf of the oven and the cherries on the bottom. Bake for 10 – 12 minutes or until the bread is toasted and the cheese is melted. Garnish each ramekin with a sprig of fresh basil and 4 toast triangles and serve immediately.
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