Mmmmm, baked brie.  Warm, melty, spready cheese.  On a salty cracker.  With sweet, tangy balsamic strawberries on top.  Mmm, mmm, mmm.

This recipe for baked brie was really, really decadent.  I had to make myself stop eating it so that I would eat my dinner!  I will definitely make it again, but I will change some things.

?  First – I would cut the rind off the top of the wheel of brie.  I think this will help it bake a little more and get more gooey.  Plus, I don’t really like the taste of the rind much.

?  I would also maybe bake for a little longer, because 10 minutes wasn’t quite enough.  Or, bring it to room temperature before baking.  Or, just keep an eye on it, because with that top rind off, it might bake quicker.  In addition, I would place the brie on a sheet of parchment paper, because I had a scary moment trying to remove it from the baking dish (think: gooey brie stuck to the bottom of the baking dish)!

?  The glaze never really became a glaze for me.  It just thickened up and became more jelly-like, which isn’t really what it looks like in the photo of the original recipe.  At one point I added a little bit of water in the pan so it would be more pourable, and that helped.  I think next time I would add some water until it became a pourable consistency.  Regardless – made as the recipe instructs – it was delicious.

?  Another thing I might try instead of glazing, is to cook the actual strawberries down until they become syrupy, then add some balsamic vinegar to that, and pour that on top of the cheese.

You can find the original recipe //here//.  Good luck folks!!