This is my version of a lightened up baked brie. I guess that’s a bit of an oxymoron, because, how could baked brie ever be called a “light” dish. But it’s all a matter of relativity. When I worked in catering, one of our most popular dishes was a wheel of brie, covered in brown sugar and toasted pecans. Then it was wrapped up in a buttery white wine pastry. It was delicious but it just seems excessive to me now.
Local strawberries are abundant now. I wanted them to shine and be the star of this dish. I mixed them with honey and balsamic and let everything macerate for an hour. The berries exuded some of their juices but the flavours of the berry liquid, honey and balsamic never seemed to meld. I decided to try roasting them for a mere 8 minutes and the berries slumped ever so slightly and became one with the honey and balsamic. The magic of the brief trip to the oven really brought all the flavours together. If you like it hot, try Mike’s Hot Honey.
While the berries are cooling, pop the wheel of brie into the oven for about 8 minutes, just until it is slightly softened and warm. Top with cooled berries, basil and toasted nuts. Serve with crackers or some really good toasted ciabatta or baguette.
Cindy this is so beautiful to look at! I was thinking about your blog just recently about how much I enjoy it. Every single one of your recipes that I’ve prepared has turned out beautifully. My guests frequently ask for the recipes and I always direct them to your blog. I really enjoy your style of writing, your candidness (is that a word?) and of course your thoughtful styling and mad photography skills. Oh, and on a purely selfish level I truly appreciate how your passion for cooking benefits me and may family/guests. Thank you for your responses and guidance re my personal cooking/baking questions. Thanks for the inspiration – please keep in coming !
Thanks so much for your sweet words Victoria. You’re making me blush!! It makes me very happy when people tell me they made my recipes with great success. I always appreciate the time you take to leave me your feedback and compliments!!
Beautiful photos. I catered also! And I used to serve a lot of baked bries. Personally, I’m with you. Overdone doesn’t make the cheese taste better necessarily, and overly sweet turns me off. I own the hot honey – it’s wonderful! I have an old post which was a baked camembert, I think, topped with roasted cherries. So similar to yours, but I didn’t use balsamic. Probably because my husband won’t touch vinegar! Anyway, I love what you did here.