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Baked Brie with Roasted Strawberries

2013 September 30

It’s pretty hard to beat a warm and melty round of baked Brie fresh out of the oven spread over crostini…unless of course you top that Brie with roasted strawberries and a red tea reduction sauce! Sounds crazy doesn’t it?

Baked Brie Roasted Strawberries

When FUZE asked me to create a dish inspired by their FUZE Strawberry Red Tea I was excited to experiment in the kitchen. My thoughts immediately went to cheese and before long I was reducing red tea into a sweet sauce, roasting strawberries and baking Brie.

 Baked Brie Roasted Strawberries

As I topped the puffed pastry with luscious roasted berries, drizzled on a generous amount of the sweet red tea sauce, and piled it all on top of a crostini, I knew something magical had happened.

Baked Brie Roasted Strawberries

FUZE flavors are Never Just One Thing and now that unique flavor combination of tart strawberries & sweet red tea transformed one of my favorite, classic party appetizers, into something unique and totally delicious!

Baked Brie Roasted Strawberries

photos by Joanne Pio

Baked Brie with Roasted Strawberries 

Roasted Strawberries
8 oz. strawberries, halved or quartered
2 Tbsp. maple syrup
1 Tbsp. olive oil
¼ tsp. salt

1. Toss strawberries in maple syrup, olive oil, and salt.
2. Arrange on a sheet pan lined with parchment and roast for 30 minutes or until juicy and softened.

Red Tea Sauce
4 Tbsp. loose-leaf red tea ( I used a Rooibos red tea)
2 cups water
1 cup sugar

1. Bring the cold water, tea and sugar to a boil in a small saucepot.
2. Reduce to medium heat and allow the liquid to reduce down to a glaze.
3. Strain out the tea after sauce is dark and well brewed.
4. Return strained tea to pan and continue to reduce until sauce has reached the consistency of maple syrup. Remove from heat and allow to cool.

Baked Brie
1 sheet of Puff Pastry, thawed according to package directions
1 (8-ounce) Brie cheese round
1 egg
1 tbsp. water

1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
2. Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving.
4. Top with roasted strawberries and drizzle with red tea sauce. Serve with toasted bread.

Disclosure: This post is sponsored by FUZE but all opinions expressed here are my own. Thank you for supporting the sponsors who allow me to continue creating new content for Freutcake!

Connect with FUZE:

FUZE website

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Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

20 Responses Post a comment
  1. September 30, 2013

    Holy cow! I didn’t think you could make baked brie anymore delicious, but I think you just did.

  2. September 30, 2013

    This sounds awesome!!

  3. September 30, 2013

    YUM! This looks so good! I could always dive in to some baked brie 🙂
    Lauren at

  4. September 30, 2013

    This looks AHH-mazing Leah! Cheesy, gooey, strawberry goodness? I’ll take it!

    Chelsea & The City

  5. September 30, 2013

    I have to admit, I don’t like brie. However, I LOVE puff pastry and I love strawberries. This was absolutely delicious. I was so impressed by the flavor combinations and can’t wait to try it again!

  6. Anouska permalink
    September 30, 2013


  7. September 30, 2013

    I will never ever EVER turn down melty brie and puff pastry, especially when it’s smothered in these delicious strawberries! Yum.

  8. September 30, 2013

    Leah, this looks ridiculously fantastic. I’d have to invite a bunch of people over before making this to prevent myself from eating the whole thing!

  9. October 1, 2013

    Swooning over this deliciousness!

  10. October 1, 2013

    Oh, yum! Must try this asap!

    Clare x

  11. October 2, 2013

    Baked brie! There is not much to add to it!

  12. October 4, 2013

    I love baked Brie!!! This looks amazing- definitely trying this version this weekend!

  13. October 9, 2013

    This sounds amazing!

  14. December 10, 2013

    Just wondering what I could substitute for the tea as I do not have any loose tea.

    • December 11, 2013

      Hi Adele, you can always make this recipe with a tea bag instead of loose leaf tea or if you are looking for a complete substitution I would make a balsamic reduction sauce like this one: Hope that helps!

      • December 11, 2013

        Thanks so much, Leah! I can’t wait to try this! I have decaf tea bags- should I just brew with the bag?

        • December 11, 2013

          Yes, I would add a couple of black tea bags to the pot, leaving the string tied to the handle so that it’s not in the sauce and brew that way. Then remove the bags once the sauce is nicely tea flavored and strong!

          • December 11, 2013

            Awesome! Can’t wait to try this Leah!! Thanks so much for getting back to me so quickly too!!

  15. February 11, 2014

    This is so beautiful and so unique! Thank you for the inspiration!

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