Baked Brie with Wild Blueberry Jam Compote, Walnuts and Rosemary
Baked Brie with Wild Blueberry Jam Compote, Walnuts and Rosemary
An entertaining delight, creamy melted gooey brie cheese topped with our Wild Blueberry Maple Walnut Jam Compote, extra toasted walnuts and fresh rosemary. Serve this with toasted French bread crostini for a quick and easy appetizer.
I used an 8 ounce wheel of brie cheese, if you are using a larger wheel of brie for this recipe than adjust the amount of blueberry sauce, walnuts and rosemary to accommodate the larger wheel of brie. You can buy brie in the specialty cheese section at your grocery store and there are a few different varieties, including triple cream brie which means that there is more butterfat in the triple cream variety making it a bit more buttery and creamy in texture. I would advise against buying any low calorie or "light" version of brie cheese, as it does not melt well! I made this mistake once and never again.
You can make your own blueberry sauce or jam for this recipe but I of course recommend our blueberry jam compote as its delicious with the brie and it takes most of the work out of the preparation. We make ours with Wild Maine blueberries, pure NH maple syrup, balsamic vinegar, fresh rosemary and toasted walnuts. It's full of wild blueberries and the added balsamic and rosemary in the compote make it a wonderful pairing with the mushroomy buttery brie.
Baked Brie with Wild Blueberry Maple Jam Compote, Walnuts and Rosemary
Ingredients:
1 8 oz wheel of Brie Cheese
3 Tbs Wozz! Wild Blueberry Maple Walnut Jam 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
Recipe:
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 Jam 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)
