Roasted Strawberry Brie

This Roasted Strawberry Brie recipe is a rich, sweet, cheesy, appetizer served hot with crackers or bread.  Be prepared to wow your guests every time! We love this appetizer with a nice glass of wine!

I love hot brie! This Roasted Strawberry Brie, topped with warm, juicy, roasted berries, is an easy and elegant appetizer that everyone loves. It’s hot and gooey and a perfect spring dish to serve at any party! Baked Brie has always been one of my favorite things to make for guests, and it’s even better topped with strawberries or berries. The leftovers? I love it in a wrap the next day (just add chicken!)

Roasted Strawberry Brie

Who could resist creamy melty Brie, topped with syrupy berries? This recipe is a super popular and a great addition a brunch, lunch, or appetizer for entertaining.

Why I love this recipe

• It’s a fun appetizer for Valentine’s Day, 4th of July – or any spring or summer event.
• Simple ingredients.
• Delicious with butter crackers!

Gather these ingredients

• Brie cheese
• Strawberries
• Olive oil
• Maple Syrup
• Kosher Salt
• Crackers

How do you make Roasted Strawberry Brie

1. Preheat oven to 400 degrees.
2. Toss strawberries in maple syrup, olive oil, and salt. Place on a parchment-lined baking sheet and bake at 400 degrees for 20 minutes, until juicy and softened.
3. Remove Brie from wrapper and place in a small round baker (or a parchment-lined baking sheet). Bake for 20 minutes, or until crust is brown.
4. Allow to cool for 3 minutes. Take a knife and slice off the top of the Brie, cutting down to remove the top and about 1/2” of the Brie. Top with warm roasted strawberries (with sauce); place the lid back on top.
5. Serve with toasted bread or crackers!

Tips and substitutions:

• Swap out the strawberries for any berries!
• When it comes out of the oven, all bubbly and hot, cut the top off, creating a “lid,” which is pretty slick!
• It’s great with crackers, bread slices, apple slices, or even pita bread!
• Use any leftovers in lunch the next day (sandwich or wrap). Delish with ham and turkey.
• If bringing to a party – prepare it at home, but bake it when you get there so it’s nice and hot.
• If you don’t have a baker for the Brie, you can place the round on a parchment-lined baking sheet.

Serving

Fill the Brie with the hot, roasted strawberries.

Put the lid back on, and serve! Or, leave the lid off and serve! Delicious.

We love this served as an appetizer with chicken, a big green salad, green beans and potatoes, and this poke cake!

More great recipes to try:

• Amy’s Strawberry Lemonade (She Wears Many Hats)
• Roasted Strawberries Brie Appetizer (today’s recipe)
• Amy’s Strawberry Egg Roll Recipe (She Wears Many Hats)
• Cheryl’s Strawberry Orange Strawberry Spinach Salad with Quinoa (Tidy Mom)
• Strawberry Basil Chicken Tenders (Reluctant Entertainer)
• Kristen’s Strawberry Yummy Pie (Dine and Dish)

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Roasted Strawberry Brie

Roasted Strawberry Brie recipe is a rich, sweet, cheesy, appetizer served hot with crackers or bread.  Be prepared to wow your guests!

If you don’t have a baker for the Brie, you can place the round on a parchment-lined baking sheet.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Total Time: 35 minutes mins

Yield: 4

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Ingredients

 

1x2x3x

• 8 oz. strawberries, quartered, plus extra for garnish
• 2 Tbsp. maple syrup
• 1 Tbsp. olive oil
• Kosher salt
• 1 13 ounce Brie cheese round
• Crackers, or bread

Instructions

 

• Preheat oven to 400 degrees.
• Toss strawberries in maple syrup, olive oil, and salt. Place on a parchment-lined baking sheet and bake at 400 degrees for 20 minutes, until juicy and softened.
• Remove Brie from wrapper and place in a small round baker (or a parchment-lined baking sheet). Bake for 20 minutes, or until crust is brown.
• Allow to cool for 3 minutes. Take a knife and slice off the top of the Brie, cutting down to remove the top and about 1/2” of the Brie. Top with warm roasted strawberries (with sauce); place the lid back on top.
• Serve with toasted bread or crackers!

Notes

Reposted from May 2015.

Cuisine: American

Course: Appetizer

Author: Sandy / Reluctant Entertainer

Calories: 44kcal, Carbohydrates: 9g, Protein: 0.5g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.5g, Cholesterol: 0.3mg, Sodium: 60mg, Potassium: 105mg, Fiber: 1g, Sugar: 7g, Vitamin A: 23IU, Vitamin C: 33mg, Calcium: 20mg, Iron: 0.3mg

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