This delicious baked brie is topped with a sweet strawberry compote made with greenhouse-grown Ontario strawberries. Serve with crackers or toast points.
- 1 pint fresh Ontario-grown greenhouse strawberries, hulled and halved
- 3 tbsp granulated sugar
- 3 tbsp balsamic vinegar
- ¼ tsp salt
- 4-5 sprigs fresh thyme
- 1 tbsp cornstarch
- Juice of ½ a lemon
- 1 wheel of brie
- Crackers or Toast Points for serving
- Place the strawberries in a small saucepan. Add the sugar, balsamic vinegar, salt, and fresh thyme. Place the berries over medium-low heat and leave them to bubble away until they generate their own syrup and can be easily pierced with a knife.
- In a small bowl, whisk to combine the cornstarch and the lemon juice. Pour the mixture into the simmering berries and stir until the compote is thick enough to readily coat the back of a spoon. Take the compote off of the heat and set it aside to cool.
- Preheat your oven to 350°F. Once the oven is up, place a small square of parchment paper on a baking sheet. Place the brie in the center of the parchment paper and place the baking sheet in the oven. Bake for 20-25 minutes. The rind should remain firm and intact but it should be clear the interior is molten when gently poked.
- Slide the brie off of the parchment paper onto a plate and spoon the slightly cooled compote over top. Serve immediately with toast points and/or crackers.
Recipe by: Susan Keefe of Rhubarb and Cod