“Is it okay if Hailey has a couple of strawberries from your garden?” My sister asked. My adorable niece turned around and grinned up at me, twinkling robin’s-egg-blue eyes, tousled blonde hair, and red juice staining her chin. Another telltale streak ran down the front of her yellow tank top.
“I guess it better be, huh?” I laughed. Inside, my heart swelled. My garden is finally at the place where it lures little ones (in the most non-creepy way) with its perfectly-ripe veggies and berries, and they can’t help but pluck and snack to their little hearts’ content.
That exact moment is when I realized that’s why I grow this garden. When a little one sneaks through that picket gate and just has to nab a few berries to dine on right then and there, that’s success. Even if they have to dig through the weeds now and then to find them.
Ah, strawberries. On the west coast, particularly in the Pacific Northwest, we’re a bit behind the curve on what’s in season. Only this past week or so have we been pleasantly surprised by perfectly shiny, red-orange orbs in our gardens. U-picks are finally opening, and Friday’s CSA box came with two big containers bursting with perfect, just-picked strawberries.
So naturally, I’ve been dreaming of strawberry recipes.
The first time I made this sandwich, I simply sliced a few fresh-picked strawberries and layered them with brie and basil. That sandwich was excellent in and of itself (and I recommend it), but ultimately I decided the strawberry-and-brie combo could use a bit more oomph. So I marinated some sliced strawberries in rich balsamic vinegar and did it all again.
Yes. Yes, yes.
I adore this sandwich in “slider” form – little slices of baguette encase creamy melted brie, zippy marinated strawberries, and a couple of strands of vibrant basil. The brie melts around the strawberries and the perfect balance of salty-sweet-tangy keeps you wanting more, more, more.
Plus, as sliders, they’re perfect party fare. Can you imagine happening across a tray of these at a twinkly summer evening party? I’d think I’d gone to heaven. Unless, of course, I’ve snuck off to their garden to nab a few fresh berries instead.
Not that I would ever do that.
More melty-gooey-good grilled cheese recipes:
- White Pizza Grilled Cheese – for-real deliciousness.
- Artichoke Arugula Pesto Grilled Cheese – yesss.
- Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
- Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
- Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
- And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
- How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.
Do More with Strawberries
Grow your own strawberries – you won’t regret it (Sunset Magazine) :: Find a local farm where you can pick your own strawberries – pounds and pounds of ’em! :: Whip up a perfect glass of fresh strawberry lemonade :: Or go for a beverage with booze – make some refreshing White Strawberry Lemon Sangria :: Make this stunningly gorgeous Spring Berry Salad with Lemon Verbena Vinaigrette (Oh My Veggies) :: Or bake a batch of hearty whole grain strawberry banana bread (Simple Bites)