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Baked Brie with Strawberry Jalapeno Sauce and Candied Pretzels

December 6, 2018 by Nicole Collins

Don't worry. Brie happy! Because, it's Day 6! And, life is gouda!

Before we get in to it today, I just need to say that I don't mean to sound cheesy, but you guys are really grate!

That's what cheese said, right?

I could go on all day! After all, sweet dreams are made of cheese. And, who am I to dis a brie?


Actually, I just pinned a bunch of cheese puns to my quotes board on Pinterest this past weekend, because I've got a project I'm going to work on if I ever find the time. I want to try my hand at wood burning, and I've got a cheese board first up on the project list. I'll let you know how it goes!

So, I can't take credit for all of these clever soliloquies. But, I can take credit for today's recipe!

Today, we're making Baked Brie with Strawberry Jalapeno Sauce and Candied Pretzels.

I know, that's a long one today. But, it's really easy. I promise!

Let's start with the candied pretzels. These things are amazing. I almost didn't have any left to eat with my gooey brie, because I couldn't stop eating them! It's as simple as tossing some mini pretzels with a little butter and a little brown sugar, throwing them in the oven for 10 minutes, then letting them sit for about an hour to dry. That's it!

Next, let's talk about this strawberry jalapeno sauce. One of my favorite jams in the whole wide universe is strawberry jalapeno jam. And, this sauce has a very similar feel to that without being cloyingly sweet. We let some fresh strawberries, a jalapeno, a little sugar, and some lime juice simmer on the stove top for about a half hour, and again...that's it! The sauce isn't spicy since I chose to remove the seeds from the jalapeno. But, if you want a little more kick, leave them in!

The last step is to bake the brie. There are different theories circulating out in the interwebs about whether or not you should cut the top rind off of the brie before you bake it. I prefer cutting it off, because I want that gooey cheese to ooze out so I can easily get my first dip. So, that's what we're going to do today. Cut off the top rind, spread the strawberry jalapeno sauce on top, and bake it in the oven for about 13 mins.

And then, we're ready to eat!

The sweet and salty pretzels combined with the creamy cheese and the sweet yet tangy sauce really do make the perfect bite. This one is sure to be a crowd pleaser!

And, is there really anything better than cheesepull dripping down your face? That doesn't only happen to me, right?

Moving right along...let's talk about some of the other yummy things we've made so far:

I'm thinking we might have some more cheese tomorrow. Anyone mad about that?

Didn't think so. Let's eat!


Baked Brie with Strawberry Jalapeno Sauce and Candied Pretzels

Serves: 4-6 Print


For the Strawberry Jalapeno Sauce:

  • 1 cup diced strawberries

  • 1 jalapeno, seeded and diced

  • 2 tbsp sugar

  • juice of ½ a lime

For the Candied Pretzels:

  • 2 cups mini pretzels

  • ½ stick unsalted butter, melted

  • 3 tbsp brown sugar

To Serve:

  • 1 wheel (8 oz) Brie


  1. Make the Candied Pretzels: Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil. In a large mixing bowl, combine pretzels, melted butter, and brown sugar. Toss well to coat the pretzels. Spread the pretzels in a single layer on the prepared baking sheet. Bake for 10 mins. Remove from oven, and transfer to a foil lined table or sheet pan to dry for about 1 hour.

  2. Meanwhile, make the Strawberry Jalapeno Sauce: Add strawberries, jalapeno, sugar, and lime juice to a small saucepan over medium high heat. Stir to combine. Bring to a simmer, reduce heat to low, and simmer for 30-35 mins until strawberries have thickened to a sauce. Set aside.

  3. Finish the Baked Brie: Preheat oven to 350 degrees. Cut the top rind off of the brie. Place brie on 2 squares of parchment paper, and place on a baking sheet. Top with strawberry jalapeno sauce. Bake for 13-15 mins until cheese starts to ooze. Serve with candied pretzels.

Recipe notes:

*The strawberry jalapeno sauce is perfectly tame for me. If you want it a little spicier, leave the jalapeno seeds in the sauce.

*It can be a little tricky to transfer the brie to a serving dish; so if you can bake it right on the dish you plan to serve it on, that will make your life a lot easier.

*It may seem weird to transfer the candied pretzels from one foil lined tray to another instead of just letting them cool on the tray. But, we need to move them around and let them cool quickly so they don't get stuck to the pan or each other. We don't want to keep them on that hot pan.

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