Baked Brie Recipe

Prepare strawberries: wash, hull and roughly chop enough berries to measure 2 cups. Place chopped berries in a medium heavy-bottomed saucepan.

Add sugar, lemon juice and lemon zest to the pan with the strawberries and stir to combine. Let sit for 10 minutes at room temperature to macerate; the sugar will draw out juices.

Bring to a simmer over medium heat, stirring occasionally. Once simmering, reduce heat to medium-low and cook gently, stirring frequently to prevent sticking, until sauce thickens to a jammy consistency, about 12–18 minutes. Skim any foam from the surface if desired.

Test set: spoon a small amount on a chilled plate; if it gels and doesn’t run, it’s ready. If still thin, continue cooking 2–4 minutes and test again.

Remove from heat and let cool to warm (it will thicken a bit more as it cools). Transfer to a jar or bowl and set aside while you prepare the brie and toasts. Makes roughly 1 cup.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

Place baguette slices in a single layer on the sheet. Brush each slice lightly with extra-virgin olive oil on both sides.

Bake until golden and crisp, about 8–10 minutes, flipping once halfway. Remove from oven and, if using, rub the warm toasts lightly with the cut side of a garlic clove for a hint of garlic.

Cool slightly on a rack. Keep warm or at room temperature until serving.

Reduce oven temperature to 350°F (175°C) if you baked the toasts at higher temperature, otherwise set oven to 350°F (175°C).

Place the Brie wheel on a small ovenproof dish or a foil-lined baking sheet. If using a round wooden Brie box, remove any paper and plastic, place cheese back in box and set on tray.

If desired, gently spread the top of the Brie with 1 tablespoon softened butter, then sprinkle the cheese with 1 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt. The butter helps to brown the top and adds a glossy finish.

Bake on the middle rack until the cheese is soft and just beginning to ooze at the edges, about 12–15 minutes. Watch carefully after 10 minutes to avoid over-melting.

Remove baked Brie from the oven and let rest 2 minutes so it firms slightly but stays spreadable.

Spoon 3–4 tablespoons (or to taste) of the warm strawberry preserve over the center of the baked Brie, allowing some to run toward the edges. Sprinkle optional toasted chopped nuts and fresh thyme leaves on top if using.

Transfer baked Brie to a serving board. Serve immediately with prepared toasts for spreading.