1/2 lb strawberries, stemmed, cored and chopped (1 2/3 cups)
8-oz round Brie cheese
8 oz whole-wheat baguette, sliced thin (about ½ large loaf)
1/3 cup roasted unsalted shelled pistachios, chopped
Arrange oven racks in upper-middle and lower-middle positions and preheat to 375°F. To a small saucepan on medium high, add honey, lavender and 2 tsp water and bring to a simmer, stirring frequently. Reduce heat to low and simmer until fragrant, 2 minutes. To a medium bowl, add strawberries and honey syrup; stir to combine. Set aside.
Line a medium rimmed baking sheet with nonstick foil or parchment paper and place cheese in center. Bake on upper rack until cheese feels very soft when pressed, 15 to 17 minutes. On a large rimmed baking sheet, place baguette slices and bake on lower rack until lightly toasted. Transfer cheese to a serving plate. Cut a thin wedge to let the cheese ooze out. Top with strawberries and their syrup, then top with pistachios. Serve with baguette slices.
Serving Size: 2-inch wedge brie, 1/4 cup toppings, 3 toasts
When guests are coming, it's always helpful to have a quick, no-cook appetizer on the menu. These fresh, crisp endive leaves with creamy goat cheese and sweet honey are a cinch to put together, and will please even the pickiest guest.