Red, White + Blue Baked Brie

I’m not sure if I’ve ever shared with you that Kyle grew up in the farming business. His dad grew a large percentage of the worlds strawberries before he sold his business several years ago. As a boy, Kyle would stand on the corner and sell sweet corn and other produce that he purchased from his dad as a negotiated whole sale price, teaching him entrepreneurial skills from a young age. It was one of the things that attracted me to Kyle when I met him.  Needless to say, we eat a lot of berries in our home, particularly strawberries.

This past weekend I was asked to bring an appetizer to a birthday celebration + my mind immediately began reeling + stressing over what I would bring. Before I ran to Pinterest to bail me out, I began craving an appetizer my good friend, Erin, made for a girls night out a few months back. Since I didn’t have all the ingredients that she had used to make this delicious baked brie loaf, I decided to make a few adjustments to the recipe to make it sweet instead of savory. I was a little bit nervous to share something with guests that I had never made, let alone tried, but it was a hit at the party! This is one I’ll definitely be making again this week for 4th of July.

Baked Brie


  • Strawberries
  • Blueberries
  • Apple Butter
  • Brie Cheese
  • Pastry Sheet (found in freezer section with desserts)
  • Egg White
  • Baguette

– Preheat your over to 375 degrees

– Lay out your Pastry Sheet on a non stick pan

– Spread Apple Butter in the center. I used about a 1/8 of a cup

– Add blueberries and diced strawberries

– Take your Brie Cheese and lay it on top of the berries

– Fold up your Pastry Sheet from each corner

– Paint it with egg white to help keep it from sticking to the pan. This will also help with browning the top

– Bake your Brie loaf at 375 degrees for 20 minutes

– Slice up a baguette or you can plate crackers with your loaf. Serve warm!