Roasted Blackberry and Brie Bruschetta

Yes. It’s summer hot and I’m roasting fruit again. It’s becoming normal life.

I’m also adjusting to humidity…and figuring out all over again that 90 degrees in Cleveland is very different than 90 degrees in Phoenix. Seriously different.

And! I spent the morning with my husband exploring the city we want to live in. Which means…we’re (officially) house hunting. Up until now I mostly just stalked Trulia. Now, there’s realtors and pre-approvals involved. Totes legit.

This probably means it’s time for me to figure out what I want in my new house…what I can’t even deal with and what I can afford. It’s a balancing act I’m still working on mastering.

I’d like an island in the kitchen…that’s not wallpapered. (These exist. For real.)

I’d like a gas fireplace. I’m not ready to think about snow yet, but it still lives in the back of my mind. At least, I think it must. Goosebumps have to be coming from somewhere when it’s 75 degrees.

And, if you saw my boxes of clothes, you’d think a walk-in closet was necessary too.

But I know, when I sit still for five minutes, with a morning cup of coffee and the promise of a new day stretched before me, that even the smallest, simplest house will be filled with love.

And at the end of the day, if there’s love and an oven and a carton of fresh, local fruit, let’s be honest, I’m all sorts of happy.

I just might need to stop at Starbucks and slow down during the house searching excursions to remember this. Life is rough sometimes. I know.

Roasted Blackberry and Brie Bruschetta

2 cups fresh blackberries
drizzle olive oil, sprinkle sea salt
one baguette
about 4 ounces brie cheese

Wash and dry blackberries and spread 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° oven for about half an hour. (Keep an eye on them; you don’t want to roast them for so long that the juices burn.) Meanwhile, slice baguette. Place on another baking sheet (this time without parchment) and top each bite with a slice of brie. Toast until brie melts (also at 400°), for about 15 minutes. Top bread with blackberries after removing from oven. Serve immediately.