Strawberry Baked Brie
A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!
Hello SPRING! Wait, does it count as spring if it’s still snowing and it’s about 30 degrees outside?
I mean it’s so so cold but that won’t stop me from having all the strawberry baked brie right now.
Warm, ooey gooey melted brie oozing with the most epic balsamic-honey-basil saucy heavenly goodness.
Serve with crackers. Serve with toasted baguette slices. Heck, serve it with a spoon. This is a judgment-free zone.
Strawberry Baked Brie
A crowd-pleasing appetizer! Warm, melted brie topped with all the honey-basil-strawberry goodness. SO AMAZINGLY GOOD!
Ingredients
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 ½ cups quartered strawberries
- Kosher salt and freshly ground black pepper, to taste
- 1 8-ounce wheel brie cheese
- 6 basil leaves, torn
Instructions
- Preheat oven to 350 degrees F.
- Place brie on a rimmed baking sheet or a 5-inch cast iron skillet. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
- In a small saucepan over medium heat, combine balsamic vinegar and honey until reduced, about 2-3 minutes. Stir in strawberries until softened, about 3 minutes. Season with salt and pepper, to taste.
- Serve brie warm topped with strawberry mixture and basil; serve with crackers or baguette.
Did you make this recipe?
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Making it for the first time tonight
To send this recipe over the top with my guests, I use Dark Chocolate Balsamic Vinegar made by Gustare Oils and Vinegars. You can buy it online. (12 year aged. Product of Modena, Italy) I also add 2 Tablespoons of orange juice, but this is optional. Enjoy!
Do you eat the white stuff?
Yes! You can eat the white stuff.
Can we use frozen strawberries instead?Â
Frozen strawberries work fine. Just be careful with the amount of juice once you add with them to the saucepan with the honey and vinegar as you don’t want it to be a sloppy mess.
Have not made this recipe but it sure sound yummy. Â Do you prep the brie in any way before putting in the oven?Â
I have not used brie, not sure about the rind?Â
I have made this dozens of times and you don’t need to do anything to the brie before you heat it up in an oven safe dish. I use a 16 ounce brie and a ceramic oven-proof round dish that is just a little larger than the brie. The 8 ounce brie disappears in no time if I use this. So, the bigger one makes more sense.
This was so easy to make and ABSOLUTELY DEVINE!Â
A friend of mine who isn’t big on Brie, couldn’t stop eating it! All my friends who had it that night asked for the recipe. 10 stars! So yummy!Â
Everyone loved this. I’ve made it twice. Will make it many more times!
skip the basil leaves…..otherwise, PERFECTION!
Sorry John but I have to disagree. Â Do not even think of skipping the basil leaves!!!
What a wonderful and simple recipe full of flavor! I’d also like to respond to Lars comment. It’s so refreshing to read positive and kind words these days.Â
Another great dish. Made this for Easter brunch and it was a real hit. All the flavors came through. I was surprised how well the basil went with the strawberries. I never would have thought of it on my own.
Super easy to make. I made it as an appetizer for Easter. Everyone enjoyed it. Great flavors.
Made this last night for our friends. It was so easy and so delicious. Perfect on a cold night in Chicago. But I also can’t wait to serve it again on the patio on a beautiful summer night. Thanks for this recipe. It was so good.Â
Thank you for sending me such great recipes. I love them and love you for sending them. I have yet tomake the brie with strawberries. I don’t much like the strawberries this time of year as they are not fully grown with mostly full white centers which have such little taste. I put this recipe on hold and will make about mid June when in CT I can have the most tasting delicious strawberries to eat. That is when Brie and strawberries will make a great mix.
You sent a wonderful clams dish, which I made and give a 5 star. Another was your chowmein.Oh so delicious and so easy to make. Another was your shrimp scampi. Wow you have so many and I thank you so very much for the recipes. I am an 84 year old timer who likes to eat well and cook as simply as I can.
Thanks again so much for the awesome recipes you send to me.
How great you are!!
Lar’s comment just restored my faith in humanity. Never did I ever think I would say that about a comments sections. Thanks Chungah and Lars!Â