Grilled brie with strawberries is one of my favorite summertime appetizers. The sizzling grill marks, juicy strawberries, and fresh basil just scream summer. It is surprisingly simple, but will wow anyone you serve it to.
How to grill brie
I recommend starting with the brie on direct heat on your grill. This will ensure you get those beautiful grill marks before the brie softens too much. Once you get the desired grill marks, transfer over to indirect heat, or heat without flames. If you start to see the rind come off, take the brie off the grill or flip, if you have not done so yet. The whole process will take about 5-8 minutes. You will want to serve it immediately while the brie is still hot.
Why you should grill brie
Getting those grill marks on brie is a game-changer. It enhances the flavors of the brie and adds that delicious grilled flavor to creamy brie. It also softens the brie, making it melt in your mouth. Any guest you serve this to will be amazed.
How to prepare this recipe ahead of time
The crostini can be made up to a day in advance and kept in a cool dry place in an airtight container. The strawberries can also be cut the day before, just add the basil and balsamic when it is time to serve.
What to serve grilled brie with
I love serving grilled brie with strawberries tossed with basil and balsamic glaze. You could also substitute the strawberries with roasted cherry tomatoes, sliced peaches, or even blackberries. I recommend keeping whatever you serve bite-sized so make it easy to put on top. I like serving this with hearty crostinis, but you could substitute for water crackers if you are short on time. This appetizer would be a delicious treat when served with a cold glass of white wine or a tropical Moscow mule.
If you make this grilled brie with strawberries, I'd love to know what you think in the comments below!
Grilled Brie with Strawberries
- 12 inches Sourdough or French baguette
- 2 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- 8 oz Brie cheese wheel not sliced, see note
- 1 tablespoon olive oil
- ¼ teaspoon Italian seasoning
- 1 pint strawberries hulled
- ½ teaspoon balsamic glaze
- 5 basil leaves sliced
- Preheat the oven to 400 degrees Fahrenheit.
- Slice baguette into ½ inch thick slices and arrange in a single layer on a baking sheet.
- Brush each slice of bread with olive oil and sprinkle with salt and pepper. Flip bread and repeat on the other side.
- Bake for 10-12 minutes, or until golden brown.
- Preheat the grill or griddle to medium high heat.
- Brush brie with olive oil all over and sprinkle both sides with Italian seasoning.
- Grill the brie for 3-4 minutes on each side, or until grill marks form and brie just begins to soften (take off the grill before the rind starts to come undone). Do not close the grill lid. Take off grill and set aside.
- Meanwhile, slice the strawberries into quarters (or smaller for really big strawberries). Toss in a bowl with basil and drizzle with balsamic glaze.
- Serve brie immediately with strawberries and crostini.
- A brie with a thicker rind holds up best. I use the brand Président, which I am able to find at most stores, and it holds up well with grilling. If you can't find that brand, ask your cheesemonger for recommendations on a brie with a thick rind.
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