Strawberry Baked Brie and Crostini
Strawberry Baked Brie and Crostini is one of our favorite springtime appetizers. I like to serve this appetizer for both Easter and Passover. For Easter, of course, I serve this with matzo instead of crostini. I also like to serve this for Mother’s Day. I start this appetizer by baking brie until it’s warm and gooey. Then, I top it with a sweet and warm strawberry sauce. Finally, I serve it all on toasty crostini. We like this dish for several reasons. First of all, I like that I can make this whole appetizer in less than a half hour. Secondly, I like that this dish can be reheated. To reheat the brie, I just microwave it for a couple of minutes. And, lastly, we all love the strawberry and brie combination. The sweet strawberries and warm brie go so well together.
The Equipment I Used
- A Baking Dish- I used a ceramic pie dish to bake my brie in.
- Parchment Paper- Use this to keep your brie from sticking to the dish.
The Ingredients Needed for Strawberry Baked Brie and Crostini
- Brie- Use whichever brie you like. Be sure to check the expiration date, though. I used the La Petite Reine brie.
- Baguette- I like to buy these and store them in my freezer.
- Strawberries- Feel free to use frozen strawberries for the sauce. I always do, because it is so convenient to have them in my freezer. But, I use fresh strawberries to serve with the dish.
How I Made my Baked Brie
- First, I popped the brie in the oven.
- Next, I made the strawberry sauce. Make sure to turn it down to a simmer. That way it won’t burn.
- Finally, I took out the warm brie and topped it with the sweet sauce.
If you like brie, you need to try the warm and delicious Strawberry Baked Brie and Crostini.
Strawberry Baked Brie and Crostini
Ingredients
- 7 ounces round brie
- 1 baguette, sliced in half inch pieces
- 1 cup sliced strawberries
For the Strawberry Topping:
- 2 cups sliced strawberries
- ½ cup granulated sugar
- ½ cup water
- 1 tbsp. cornstarch
Instructions
- Preheat the oven to 350 degrees.
- Put the brie on a parchment lined pie plate. Top with a half cup of cherries, the pecans, orange zest, thyme. Bake for 16 minutes, or until the cheese is soft and starting to melt.
- While the brie is baking, lay the bread out on a sheet pan and toast for 6 minutes.
- Also, make the Strawberry Topping: Mix all the topping ingredients together in a three quart saucepan. Bring them to a boil, and then simmer for 15 minutes or until the sauce is thickened. Cover it to keep it warm.
- When the brie is done, pour about a cup of the sauce on top and serve it with the crostini. Sprinkle the fresh strawberries over the top, and serve the rest of the sauce on the side.
