Courtesy of Executive Chef Robert Vargo, LeMont Restaurant

Yield: 2 Servings Cooking Time: 15 Minutes Difficulty: Easy Full Episode: A Taste of Pittsburgh (Season 8)


  1. Preheat oven to 350°
  2. Place Brie on a baking sheet and bake for six minutes.
  3. Mix cornstarch and water in a small bowl.
  4. In a small sauté pan, mix strawberry syrup and cornstarch. Let mixture simmer for two minutes and set aside.
  5. Slice eight fresh strawberries and chop half of the mint. Add to strawberry syrup.
  6. Remove Brie from oven. Spoon two tablespoons of strawberry syrup on top and sides. Lightly sprinkle toasted almonds on top and sides. 
  7. Garnish with whole strawberries (sliced), remaining mint and toasted baguettes.


Measuring spoons
Measuring cups
Mixing spoon
Small bowls
Small sauté pan
Baking sheet
Full Episode: A Taste of Pittsburgh (Season 8)


  • 2-4½ ounces Brie
  • ½ cup Toasted Almonds (sliced)
  • 8 pieces Fresh Strawberries (sliced)
  • 2 Whole Strawberries
  • ½ cup Strawberry Juice (syrup)
  • 2 sprigs Mint (fresh)
  • ⅓ cup Cornstarch
  • ⅓ cup Water (cool)
  • 6 pieces Toasted Baguettes