Strawberry Baked Brie
by Chungah
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Warm, melted baked brie topped with all the honey-balsamic strawberry goodness! An easy crowd-pleasing appetizer made in less than 30 minutes!
Featured Comment
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 cheese oozing with the most epic balsamic-honey-basil-saucy heavenly goodness. Serve with your favorite crackers and dipping vessels. Heck, serve it with a spoon. There’s truly no wrong way to serve baked brie here.
Why you’ll love this strawberry baked brie
- Perfect for entertaining. Baked brie is one of those easy festive appetizers made for entertaining. Prep time is minimal and it’s a guaranteed crowd-favorite, perfect for the holidays, baby showers, summer get togethers, outdoor BBQs and big family gatherings.
- Short ingredient list. Strawberry baked brie does not have to require a ton of ingredients. With just 5 ingredients, this lovely baked brie can be whipped up so quickly to impress all your guests this holiday season.
- Flexible recipe. You can easily add your own personal touches to baked brie. Add some chopped toasted (candied) pecans, fresh blueberries for a pop of color or some fresh thyme sprigs. Serve with crackers, crostini or apple slices. Any and all vehicles are all welcome here.
What is baked brie?
Baked brie is a popular appetizer featuring a wheel of soft brie cheese, baked until softened and gooey in the center. It is commonly paired with sweet ingredients (ex. fig jam, brown sugar, honey) and served warm alongside some favorited dippers such as sliced baguette, crackers and fruit slices.
how to make strawberry baked brie
- Prep the cheese. Let the brie come to room temperature.
- Bake. Bake the brie at 350°F until soft and creamy, about 12-15 minutes.
- Make the strawberry topping. Combine the balsamic vinegar, honey and strawberries in a saucepan.
- Serve. Serve the melted brie topped with the strawberry mixture and fresh basil with crackers or crostini.
The best dippers for baked brie
- Bread: Toasted crostini, sourdough boule, seeded loaves (avoid soft sandwich breads)
- Crackers: Water crackers, seeded crackers, pita chips
- Fruit: Grapes, apples (fuji or pink lady), firm pears
what to serve with strawberry baked brie
Strawberry Baked Brie: Frequently Asked Questions
No need for a fancy, artisanal brie! Any economical, inexpensive brie or Camembert from the supermarket will work very well in this recipe.
No, keeping the edible rind on will ensure that the brie will hold its shape during baking, keeping the cheese intact.
The brie will feel very soft and pliable with a little bit of melted cheese slightly peeking and oozing from the sides.
Serve with fresh fruit (apple or pear slices), sturdy crackers (water crackers), dried fruit, and/or toasted bread slices (crostini).
The brie will harden as it cools but the leftovers can be reheated in the microwave or oven.
Strawberry Baked Brie
Video
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, at room temperature
- 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 5-10 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.
Equipment
Notes
- Prep the cheese. Let the brie sit out at room temperature for about 15-20 minutes prior to baking to allow for even melting.
- Leave the rind on. Keeping the rind intact will help the brie hold its shape and structure while it melts during baking. The top layer of the rind can be removed upon serving for dipping and dunking, similarly to fondue.
- Use an oven-proof skillet. Use a small cast iron skillet or oven-safe dish that is slightly larger than the diameter of the brie, leaving enough space for the melted brie to ooze out when serving.
- Serve warm. Baked brie is best served warm out of the oven. It will start to firm as it sits out, about 10-15 minutes.
Did you make this recipe?
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Hi! This looks delicious! Do you “score” or do anything to the top of the brie?
Thanks so much, Ally in New Jersey
Hi Ally! You can bake it as is following our directions and then add the strawberry topping at the very end. We hope you’ll love this and share your experience with us!
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?
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. Do you prep the brie in any way before putting in the oven?
I have not used brie, not sure about the rind?
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!
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!
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. 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.
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.
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!