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    Baked Brie with Roasted Strawberries

    Sep 30, 2013 ·

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    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

    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

    Baked Brie Roasted Strawberries

    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.

    « {Cocktail Friday} Sparkling Apple Rum Punch
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    Reader Interactions

    Comments

    1. Christine says

      September 30, 2013 at 6:22 am

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

    2. Warm Vanilla Sugark says

      September 30, 2013 at 7:59 am

      This sounds awesome!!

    3. Lauren Nolan (@lakeshore_lady) says

      September 30, 2013 at 8:30 am

      YUM! This looks so good! I could always dive in to some baked brie 🙂
      xo,
      Lauren at http://www.lakeshorelady.com

    4. Chelsea says

      September 30, 2013 at 9:51 am

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

      xoxo,
      Chelsea & The City

    5. ChristmasKitty says

      September 30, 2013 at 11:59 am

      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 says

      September 30, 2013 at 2:38 pm

      Yum!

    7. Amanda @ Once Upon a Recipe says

      September 30, 2013 at 3:00 pm

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

    8. Joy | Frock Files says

      September 30, 2013 at 5:16 pm

      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. Alyssa//Runway Chef says

      October 01, 2013 at 7:25 am

      Swooning over this deliciousness!

    10. Clare says

      October 01, 2013 at 8:29 pm

      Oh, yum! Must try this asap!

      Clare x

    11. Ana says

      October 02, 2013 at 9:27 am

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

    12. Mandy Braj says

      October 04, 2013 at 8:25 am

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

    13. Tammy Thiele says

      October 09, 2013 at 8:54 pm

      This sounds amazing!

    14. Adele Black says

      December 10, 2013 at 7:09 pm

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

      • Leah Bergman says

        December 11, 2013 at 11:56 am

        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

          December 11, 2013 at 1:12 pm

          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

            December 11, 2013 at 1:20 pm

            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

              December 11, 2013 at 1:25 pm

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

    15. chef mimi says

      February 11, 2014 at 10:13 am

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

      • Leah Bergman says

        February 11, 2014 at 12:43 pm

        Thank you Chef Mimi!

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