BAKED BRIE WITH ROASTED STRAWBERRIES #DESSERT #STRAWBERRIES
It's entirely difficult to beat a warm and melty round of heated Brie new out of the stove spread over crostini… except if obviously you top that Brie with simmered strawberries and a red tea decrease sauce! Sounds insane isn't that right?
At the point when FUZE requested that I make a dish enlivened by their FUZE Strawberry Red Tea I was eager to test in the kitchen. My musings promptly went to cheddar and after a short time I was diminishing red tea into a sweet sauce, simmering strawberries and heating Brie.
As I bested the puffed cake with delectable cooked berries, sprinkled on a liberal measure of the sweet red tea sauce, and heaped everything over a crostini, I knew something enchanted had occurred.
FUZE flavors are Never Just One Thing and now that extraordinary flavor mix of tart strawberries and sweet red tea changed one of my top pick, exemplary gathering hors d'oeuvres, into something novel and absolutely heavenly!
INGREDIENTS
Roasted Strawberries
8 oz. strawberries, halved or quartered
2 Tbsp. maple syrup
1 Tbsp. olive oil
¼ tsp. salt
Red Tea Sauce
4 Tbsp. loose-leaf red tea ( I used a Rooibos red tea)
2 cups water
1 cup sugar
Baked Brie
1 sheet of Puff Pastry, thawed according to package directions
1 (8-ounce) Brie cheese round
1 egg
1 tbsp. water
DIRECTIONS
Roasted Strawberries
1. Toss strawberries in maple syrup, olive oil, and salt.
2. Arrange on a sheet pan lined with parchment and roast for 30 minutes or until juicy and softened.
Red Tea Sauce
1. Bring the cold water, tea and sugar to a boil in a small saucepot.
2. Reduce to medium heat and allow the liquid to reduce down to a glaze.
3. Strain out the tea after sauce is dark and well brewed.
4. Return strained tea to pan and continue to reduce until sauce has reached the consistency of maple syrup. Remove from heat and allow to cool.
Baked Brie
1. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
2. Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving.
4. Top with roasted strawberries and drizzle with red tea sauce. Serve with toasted bread.
For more detail: https://bit.ly/32dPP0b
