This Blueberry Baked Brie may look extravagant, but it’s a quick and easy treat to prepare. This is a great option for an appetizer, snack or even a dessert! Rich and creamy baked brie cheese is topped with a blueberry compote, pecans,dates, brown sugar and butter! Before I get started on my blog post, please remember I only highlight the most important details in my posts, if you’d like to see the whole recipe, please use the “Jump to Recipe” button above.
Without further ado, lets begin with how to make this Blueberry Baked Brie. To begin, prepare your baking dish and ingredients. Line a baking dish with parchment paper or use butter to grease it. Lay the brie cheese crease side down in the dish and set aside. Next, prepare the ingredients: chop the dates and pecans (if not already chopped), and cut the butter up into 1/4 inch pieces, then set aside. Once all the ingredients are prepared, make the blueberry compote.
Notes on how to make the blueberry compote:
In a pot over medium heat, bring the blueberries, water and sugar to a simmer and allow to simmer uncovered until reduced, about 3 to 5 minutes. This process happens pretty quickly so keep a close eye on it. See below for an illustration of the process. Once the blueberry mixture is reduced, set aside.
Notes on preparing the brie cheese:
Preheat the oven to 350℉. Lay 2 tablespoons of chopped butter over the brie cheese, then the pecans and the dates. Top with the tablespoon of brown sugar and the other 2 tablespoons of butter. Place in the oven on the middle rack and bake for 20 minutes, until the brie cheese is heated all the way through. Remove from the oven and move the cheese onto a serving platter. Top with the blueberry compote and serve warm with crackers.
Storing the brie cheese:
This brie cheese can be stored and reheated for up to 2 days. Do not reheat the same piece of cheese multiple times though as this will affect the quality.
Blueberry Baked Brie with dates, pecans and brown sugar.
Ingredients
- 8 oz Round Soft Ripened Brie Cheese
- 1/2 cup Blueberries
- 2 tbsp Granulated Sugar
- 2 tbsp Water
- 1/4 cup Chopped, Pitted Dates – about 5 to 6 dates
- 3 tbsp Chopped Pecans
- 4 tbsp Unsalted Butter – cut into about 1/4 inch in size.
- 1 tbsp Brown Sugar
- Pinch of Salt
Instructions
- Preheat oven to 350℉. Grease or line a baking dish with parchment paper. Unwrap the brie cheese and place crease side down in the dish. Set aside.
- In a pot on the stove on medium heat, bring the blueberries, granulated sugar and water to a simmer. Allow to simmer uncovered for 3 to 5 minutes until thick and sticky with soft blueberries. Remove from heat and set aside.
- Sprinkle the brie cheese with 2 tablespoons butter. Top the butter with pecans, followed by the dates and then the brown sugar, and lastly, another 2 tablespoons of butter.
- Bake in the oven at 350℉ for 20 minutes. Remove from the oven and sprinkle with salt.
- Move the brie cheese and toppings onto a serving platter and spoon the blueberry compote on top. Serve warm with crackers.
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