14 ounce wheel of Brie (5-inch diameter)
3/4 pound fresh Bermuda strawberries
2 tablespoons fresh Bermuda honey
1-1/2 teaspoons white balsamic vinegar
1 tablespoon chopped fresh mint leaves
2 tablespoons coarsely chopped unsalted pistachios
Crackers, crostini or sliced baguette for serving


Preheat oven to 375 degrees F.
Clean strawberries and remove tops. Cut large strawberries into quarters and small strawberries in half.
In a medium bowl, whisk together honey and balsamic vinegar. Add strawberries and toss to combine. Pour onto a parchment-lined, rimmed baking sheet, or into a baking dish.
Roast 12-15 minutes, until strawberries are tender but still retain their shape. Remove from oven and transfer strawberries and pooled syrup to a bowl to cool slightly. (Syrup will thicken as it cools.)
Place Brie in a clean baking dish or on a second parchment-lined baking sheet. Bake for 10-15 minutes, until cheese is soft and warm, but not melting out of the rind.
While Brie is baking, fold mint and pistachios into the strawberries. Top warm Brie with roasted strawberry mixture. Serve with assorted crackers, crostini, or sliced baguette.