• Aimee.Dillon

Baked Brie With Roasted Strawberries

With spring officially upon us and Christmas just around the corner, this Roasted Strawberry Baked Brie recipe makes it easy to entertain elegantly and deliciously.

Baked Brie has always been one of my favorite things to make for guests, and it’s even better topped with berries.

Who could resist creamy melty Brie, topped with syrupy, sweet-tart strawberries? (I know I can’t!) This recipe is a showstopper addition to your spring appetizers repertoire, and great for a brunch buffet.

Honey-Balsamic Roasted Strawberries

Baked strawberries have a deeper flavor than when they’re raw, and a softer texture that just begs to mingle with warm cheese.

Tossed with honey and a splash of white balsamic vinegar, the berries will release some of their juices as they roast and create a wonderful syrup to spoon over the Brie. I like to use white balsamic vinegar in this recipe for its lighter, fruitier flavor, and to preserve the vibrant color of the released juices. You can substitute classic balsamic here, but your syrup will be a bit darker.

For the best flavor and presentation of this baked brie recipe, it’s important not to over-roast the berries. When serving with cheese, I bake the strawberries for less time than I would for, say, an ice cream or pound cake topping. You want the berries to be soft, but not roasted to the point where they lose their shape.

I like to add fresh mint and chopped pistachios to the strawberries after they’ve roasted. Mint is such a fragrant herb that pairs beautifully with fruit; especially berries.

My friends and family love the contrast of crunchy chopped nuts with the creamy cheese and tender strawberries. I’ve always thought pistachios were made for complementing spring flavors, but your favorite type of nut can be substituted here; I’ve also made this baked brie recipe with walnuts and pecans.

Baked Brie


  • Wheel of Brie (12.7cm in diameter)

  • 1 Punnet of Strawberries

  • 2 tablespoons honey

  • 1-1/2 teaspoons white balsamic vinegar

  • 1 tablespoon chopped fresh mint leaves

  • 2 tablespoons coarsely chopped unsalted pistachios

  • crackers, crostini, or sliced baguette , for serving


1. Preheat oven to 190 degrees C.

2. Clean strawberries and remove tops. Cut large strawberries into quarters and small strawberries in half.

3. In a medium bowl, whisk together honey and balsamic vinegar. Add strawberries and toss to combine. Pour onto a parchment-lined, rimmed baking sheet, or into a baking dish.

4. Roast 12-15 minutes, until strawberries are tender but still retain their shape. Remove from oven and transfer strawberries and pooled syrup to a bowl to cool slightly. (Syrup will thicken as it cools.)

5. Place Brie in a clean baking dish or on a second parchment-lined baking sheet. Bake for 10-15 minutes, until cheese is soft and warm, but not melting out of the rind.

6. While Brie is baking, fold mint and pistachios into the strawberries. Top warm Brie with roasted strawberry mixture. Serve with assorted crackers, crostini, or sliced baguette.

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