2 cups sliced strawberries

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Pinch of sugar

Pinch of salt

1 loaf crusty bread, thickly sliced

⅓ cup olive oil, for brushing

10 ounces Brie, sliced

4 tablespoons chopped fresh mint

Freshly ground black pepper

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Preheat your grill or grill pan to medium heat.
In a small saucepan over medium heat, combine the olive oil, balsamic vinegar, sugar, and a pinch of salt. Stir until the sugar has dissolved and the mixture begins to simmer. Reduce the heat and let it simmer for about 5-7 minutes, until it thickens slightly. Remove from heat and set aside.
Brush the slices of crusty bread with olive oil on both sides, then grill them for 2-3 minutes per side or until golden brown and crispy.
Once the bread is toasted, layer the grilled crostini with slices of Brie cheese. Place the crostini back on the grill for about 1 minute, just until the Brie starts to melt.
While the crostini are grilling, toss the sliced strawberries with the balsamic glaze mixture, ensuring they are coated evenly.
Once the crostini are done, remove them from the grill and top each slice with the glazed strawberries.
Sprinkle the fresh chopped mint over the top, followed by a light sprinkle of freshly ground black pepper.
Serve immediately as an appetizer or snack.

These crostinis are best served immediately to keep the bread crispy.

Store leftovers in an airtight container for up to a day, but the bread may lose its crispness.

For a spicy kick, add a drizzle of chili oil or red pepper flakes over the strawberries.