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Baked Brie with Wild Blueberry Maple Compote, Walnuts and Rosemary

Yum! I'm making this.

Baked Brie with Wild Blueberry Maple Compote, Walnuts and Rosemary

An entertaining delight, creamy melty brie cheese topped with our Wild Blueberry Maple Walnut Compote, extra toasted walnuts and fresh rosemary. Serve this with toasted french bread crostini for a quick and easy appetizer.  

I used a 8 oz wheel of brie cheese, if you are using a larger wheel of brie for this recipe than adjust the amount of blueberry compote, walnuts and rosemary to accommodate the larger wheel of brie.

Baked Brie with Wild Blueberry Maple Compote, Walnuts and Rosemary

Ingredients

1 8 oz wheel of Brie Cheese 
3 Tbs Wozz! Wild Blueberry Maple Walnut Compote (you can add more or less if desired - just enough to cover top of brie)
1/4 Cup Toasted Walnuts Pieces
1 Small Sprig Fresh Rosemary chopped

Method

Preheat oven to 350 degrees F.   

Place brie on cast iron skillet or in oven baking dish and bake for 10 minutes.

Remove from oven top with Wozz! Blueberry Maple Walnut Compote, Walnuts and Fresh Rosemary

Let sit for 2 minutes before serving so all the cheese doesn't pour out too quickly - as you can see in my photo I was a little too quick to cut into it - I just couldn't resist.

Serve with slices of french baguette (I sliced my french baguette at an angle, brushed with olive oil and toasted in the oven to make crostini)

 

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