Baked Brie & Berries V Recipe

Prepare and Bake Brie

Preheat oven to 375°F (190°C). If the brie is in a wooden box, remove any packaging but place the wheel back in the box (lining the inside with parchment) or put the wheel on a small oven-safe dish. Lightly score the top rind in a crosshatch pattern with a sharp knife. In a small bowl beat the egg to make an egg wash and brush lightly over the top rind. Sprinkle the demerara or brown sugar and 1/4 tsp salt over the top. Bake for 12–15 minutes until the cheese is warm and just beginning to ooze but still holding shape. Remove from oven and let rest while you finish other components (5 minutes).

Cook Reduction

In a small saucepan, combine 1 cup mixed berries, 1/4 cup balsamic vinegar, 2 tsp sugar, and 1 tsp lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. Reduce heat to low and simmer 8–10 minutes until berries break down and liquid thickens to a glossy, syrupy consistency (it will thicken more as it cools). Taste and adjust sweetness or acidity if needed. Remove from heat and let cool slightly. If you prefer a smooth sauce, press mixture through a fine mesh sieve and discard seeds/solids; otherwise leave slightly chunky.

Combine Salsa Ingredients

In a medium bowl, gently toss together 1 cup diced mango, 1/4 cup diced red bell pepper, 2 tbsp minced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 minced jalapeño (optional), 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust lime or salt. Refrigerate until ready to serve so flavors meld (at least 10 minutes).

Toast Pecans

Preheat a small dry skillet over medium heat. Add 1/2 cup chopped pecans and toast, stirring or shaking the pan, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool. Roughly chop once slightly cooled if needed. Reserve for topping the baked brie and for scattering on the serving plate. If using basil or microgreens, hold until plating.

Make Crostini

Preheat oven to 375°F (190°C) if not already warm from the brie. Arrange baguette slices on a baking sheet. Brush lightly with 1 tbsp olive oil and sprinkle with 1/8 tsp salt. Toast in oven 6–8 minutes, flipping once, until edges are golden and crisp. Remove and cool slightly. Alternatively, toast in a skillet over medium heat.

Place the baked brie on a serving platter. Spoon 2–3 tbsp of the balsamic-berry reduction over the top center of the brie so it drips slightly down the sides. Arrange a generous tablespoon or two of mango salsa alongside or on top (smaller spoonfuls avoid making the brie soggy). Sprinkle toasted chopped pecans evenly over the brie and around the plate. Garnish with basil or microgreens if using. Serve immediately with toasted crostini and remaining balsamic-berry reduction in a small ramekin for additional drizzling. Recommend serving warm so the brie is gooey when guests spread it on crostini.