Brie with Roasted Strawberries

58 Comments

I am a cheese-aholic. I love stinky cheese the best, if I was forced to choose. My favorite stinky cheeses would include Époisses, Reblochon, Délices, and raclette. The ones I love the best tend to be washed rind cows’ milk cheeses.

However, there’s also nothing much more appealing to me than ooey, gooey cheeses – baked cheeses or those gently warmed. Brie and Camembert come to mind, but feta and goat cheeses serve the same lovely purpose. Why they’re so much fun to me is that you can change up the toppings, and really create seasonal presentations as well. I’ve made baked Brie with sautéed mushrooms in the fall, and also one topped with tomatillos in the summer. It all works!

Years ago I made something similar to what I’m doing with strawberries here, but with cherries, and the result was outstanding.

I prefer savory toppings, or at least partially savory. Lots of restaurants serve baked brie topped with honey, and that’s just too sweet for me. So for my roasted strawberries, I grabbed a fun product my daughter bought me – black pepper simple syrup. I’ve only used it on roasted Brussels sprouts at Thanksgiving. The black pepper flavor was there, but also a sweetness.

Brie with Roasted Strawberries

2 cups strawberries, approximately 12 ounces
1 tablespoon olive oil
2 tablespoons black pepper simple syrup
Pinch of salt
1 pound Brie, approximately 5.5” across

Preheat oven to 375 convection roast, or to 400 degrees F. Chop the strawberries.

In a small baking dish, combine the olive oil, syrup, and salt, then add the strawberries and toss to coat.

Roast the berries for about 15 minutes.

Place the brie on an oven-proof serving dish. Gently heat the Brie using your microwave, or if you prefer, your oven. You just want to warm the Brie, not cook it; actrual baking of the brie isn’t necessary.


Top the Brie with the roasted strawberries, and serve with crackers or bread slices.

This brie was so good my husband actually devoured it!

If you don’t have the black pepper simple syrup, you could use a mild syrup like maple syrup and add some cayenne pepper.


Or, you can mix the roasted strawberries with a chutney and then add some white pepper.

58 thoughts on “Brie with Roasted Strawberries

  1. How I love baked Brie or Camembert. I haven’t had either of them with fruit but this looks divine. Have to wait for Summer now – darn, I’m always waiting for another season to come round.
    By the way your Green Goddess dressing was fabulous. Making more tomorrow.
    Thanks Mimi. :))

    • Me, too! There’s something so indulgent and satisfying about warm cheese. Glad you like the GG dressing!

    • I forget the crazy store that had all of this crazy stuff that my daughter bought me. Like cumin water. If I were a mixologist I’m sure I could figure out how to make a cocktail utilizing this black pepper simple syrup. Hope you can find it!

  2. Hiya Mimi! Can’t tell you how excited we are you just posted this. Just grabbed some groceries and have brie and fresh strawberries. Might have to substitute the black pepper syrup with maybe a little aged balsamic but can’t wait to try it.

  3. This looks so delicious! I’m sure the creaminess of the brie and the sweetness that comes through from roasting the berries is a wonderful combination!

  4. You sure come up with some delicious food. I could dig into that Brie with the strawberries right now. I also like to collect unusual ingredients.

    • Do you remember to use them? I’ve got some condiments I always forgot to check out, like I have a mushroom with cepes. Mushrooms mustard?! Can’t wait! Except I forget!

    • What I meant to write, before I prematurely hit the return key, was black pepper simple syrup! That alone sounds outstanding. I’ll have to see if I can make it at home. Aside from that, there’s nothing I like better than brie. Well, almost nothing. In fact, at my wedding, we ditched the idea of a cake and instead had a “cake” made of cheese wheels, and the second-to-the-top layer was a 4-lb wheel of brie. And I agree with you, it goes with anything from fruit to fungi.

      • Yes. It’s pretty interesting, and it could be made easily. I remember your cheese cake! My kind of cake!

  5. Thanks for this recipe! I’m no where near as good a cook as you (not even in the same universe) but I think I can manage this one. And since my two favorite foods are cheese and fruit, it’s certainly worth a try!

  6. Yeah, stinky cheese is the best! One of our greatest regrets at the moment is we can’t go visit our favorite cheese monger, and try samples of his various cheeses to decide exactly which ones we want to buy for a dinner. Anyway, love roasted strawberries, but have never paired them with brie. Terrific idea! Thanks.

  7. Oh my!!! The warm gooey cheese mixed with the roasted strawberries looks so fabulous. And I’m quite intrigued with the black pepper simple syrup. I’ve never seen such a thing. What an interesting addition to this recipe. Thanks so much for sharing.

    • You are so welcome! I love this product, but I think you could steep simple syrup with peppercorns. Maybe crushed? Then strained?

  8. Mimi, it’s all I can do not to run out and get these ingredients immediately. If not for the quarantine I would. Looks AMAZING!! Lovely flavors. :-) ~Valentina

  9. Mimi, this dish is absolutely dreamy in every way! Love the black pepper syrup too – so cool! Adding the ingredients to my next food delivery – I can’t wait to scoop into that melty cheese with some crusty bread!

  10. Wow this must taste amazing! Unfortunately my husband (who is French) hates Brie (yeah, whatever??) AND isn’t into cooked strawberries either. So I shall have to wait until the day we are completely over this Covid thing and he’s away on a trip then I shall make this for myself lol…

    • What??? Jeez, these husbands… I think that’s why I enjoy blogging so much, because I get to make things I like, and not be limited only to what my husband wants, and hates!

  11. I imagine that the black pepper simple syrup makes the entire dish! It’s funny how one small condiment can make such a difference. If I’m not mistaken, you made this for your birthday?

    • I made it on my birthday eve, so I really didn’t cook anything on my birthday! I do on the rest of the 364 days of the year!!!

  12. Ok, this is one gorgeous dish! Absolutely love cheese, and you’ve got such a winning combination here that I can’t wait to try! And I am so intrigued by the black pepper simple syrup, that sounds amazing. (Also, I’m so with you on the raclette! One of my favorite things ever since my good friend introduced me to it in Bordeaux a few years back!)

  13. black pepper syrup? how fascinating. never seen that before:) I love baked Brie, and i do use honey with it, but also rosemary and chopped nuts on top to give it a savoury spin.
    cheers
    S

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