Savoury Strawberry Topped Baked Brie
A surprising savoury strawberry compote for topping warm baked brie. Delicious served as an appetizer with rosemary flatbread or herb crackers.
Servings: 1 Brie dish
Ingredients
- 1 200 g round brie
- 1 ½ C chopped strawberries
- 1 Tbsp water
- 1 tsp balsamic vinegar
- 1 bay leaf
- 2-3 sprigs fresh rosemary do not chop
- salt and pepper
Instructions
- Rinse, core and chop strawberries.
- Over very low heat, simmer strawberries with water, covered, until starting to soften.
- Remove lid, add vinegar, bay leaf, rosemary, salt and pepper. Simmer on very low until berries are very soft, about 10 - 15 minutes. Stir frequently.
- While strawberries are cooking, shave some of the rind off the top of the brie. It's not necessary to remove it all. Place in an oven safe brie baking dish.
- Preheat oven to 350° and place rack in the centre of the oven.
- Spoon strawberry mixture over brie and spread evenly. Remove rosemary and bay leaf before topping the brie. Bake for 15 - 20 minutes until hot and bubbling at edges.
- Serve warm with crackers, flatbreads or baguette slices.