Whipped Brie with Roasted Strawberries

 

1 lb. fresh strawberries

2 T. balsamic vinegar

1 T. honey, plus more for serving

1 tsp. fresh thyme, plus more for serving

pinch of salt

pinch of pepper

3, 8 oz. wheels brie cheese

¼ C. roasted pistachios, chopped

crostini or crackers, for serving

 

For the roasted strawberries: preheat oven to 350 F. Line a baking sheet with parchment paper. Cut stems off of strawberries. Cut larger berries in quarters and smaller ones in half. Place in a medium sized bowl. Add balsamic, honey, thyme, a pinch of salt and pepper. Toss to evenly coat the strawberries. Spread the strawberries on to the parchment lined baking sheet. Bake for 30-35 minutes, stirring halfway, until the strawberries are softened but not completely mushy. You want them to still have their shape. Remove from oven, and place the strawberries, with the syrup into a bowl to cool. While the strawberries are roasting, make the whipped brie: while the brie is still cold, cut the rind off. Using a serrated knife, carefully cut the top and bottom off, then cut around the edges. Make sure all the rind is removed. Let the brie come to room temperature before whipping. Once cheese is softened, add to a bowl of a stand mixer (or in food processor). Mix with paddle attachment for at least 10 minutes. The brie will look gummy and lumpy at first, but keep whipping until it’s light and fluffy. Remove from bowl and spread on to serving board or dish. Top with the cooled strawberries, drizzle with some of the strawberry syrup. Sprinkle with some sea salt and drizzle with honey. Top with chopped pistachios and a sprig of thyme for garnish. Serve room temperature with crostini, crackers or pretzels.