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.