Yield
Serves 4 to 6

Here’s an easy one. A quick toss of fresh fruit with flavor-enhancing salt and olive oil, some strategic (or rather, mindless) unwrapping of cheese and crackers, and you’re pretty much there, appetizer-wise. A brief jaunt in the oven coaxes the Brie to soften inside and lets our strawberries really shine—they’ll hold their shape but yield when eaten, bursting softly with jammy sweetness. Grab a cracker! This one is best served warm.

Feel free to substitute Camembert for the Brie, grapes or pieces of stone fruit for the strawberries.

  • 1 wheel (8 ounces) Brie cheese
  • 2 cups (about 1 pint) fresh strawberries, hulled and cut in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • Crackers and/or crusty bread, for serving

Let’s cook:

1. Preheat the oven to 350°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.

2. Place the Brie in the center of the prepared pan. Place the strawberries in a medium-size bowl, add the olive oil and salt, and toss to combine. Arrange the strawberries around the cheese.

3. Bake until the cheese has softened but not melted through the rind and the strawberries have puckered and released some of their juice, about 20 minutes.

4. Carefully transfer the cheese and fruit to a serving tray, or serve it right on the pan. Enjoy immediately, while everything is still warm, with plenty of crackers and bread alongside.

From Sheet Pan Suppers by Molly Gilbert, Workman Publishing Company 2014.