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?
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 with Roasted Strawberries
Roasted Strawberries
8 oz. strawberries, halved or quartered
2 Tbsp. maple syrup
1 Tbsp. olive oil
¼ tsp. salt
Directions:
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
Directions:
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
Directions:
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.
Christine says
Holy cow! I didn't think you could make baked brie anymore delicious, but I think you just did.
Warm Vanilla Sugark says
This sounds awesome!!
Lauren Nolan (@lakeshore_lady) says
YUM! This looks so good! I could always dive in to some baked brie 🙂
xo,
Lauren at http://www.lakeshorelady.com
Chelsea says
This looks AHH-mazing Leah! Cheesy, gooey, strawberry goodness? I'll take it!
xoxo,
Chelsea & The City
ChristmasKitty says
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!
Anouska says
Yum!
Amanda @ Once Upon a Recipe says
I will never ever EVER turn down melty brie and puff pastry, especially when it's smothered in these delicious strawberries! Yum.
Joy | Frock Files says
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!
Alyssa//Runway Chef says
Swooning over this deliciousness!
Clare says
Oh, yum! Must try this asap!
Clare x
Ana says
Baked brie! There is not much to add to it!
Mandy Braj says
I love baked Brie!!! This looks amazing- definitely trying this version this weekend!
Tammy Thiele says
This sounds amazing!
Adele Black says
Just wondering what I could substitute for the tea as I do not have any loose tea.
Leah Bergman says
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: http://www.food.com/recipe/balsamic-reduction-sauce-492939 Hope that helps!
Adele Black says
Thanks so much, Leah! I can't wait to try this! I have decaf tea bags- should I just brew with the bag?
Leah Bergman says
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!
Adele Black says
Awesome! Can't wait to try this Leah!! Thanks so much for getting back to me so quickly too!!
chef mimi says
This is so beautiful and so unique! Thank you for the inspiration!
Leah Bergman says
Thank you Chef Mimi!