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Baked Brie with Blackberry Compote and Candied Pecans

Photography: LWW Photo

This is the PERFECT appetizer for your holiday entertaining needs! I also love changing up the toppings with the season. During Thanksgiving, I use leftover cranberry and orange compote (or I make extra to keep on hand for the holidays and store in freezer!) Fresh figs, pistachios and honey is also a delicious combination…and the colors are just to-die-for! For summertime, I like to use fresh peaches from the local farmers market, candied walnuts and fresh honeycomb…so divine!

For presentation, look around your kitchen for any extra fruit lying around. Lay a bundle of grapes or even a sliced up apple next to the brie and you are golden! I also love decorating my serving platters with fresh herbs from the garden—love the aesthetic and aroma it brings off!


1 Wheel of Brie

1 pint of fresh blackberries

¼ cup Candied Pecans

Fresh Rosemary, for garnish

Blackberry Compote

3 Tablespoons Honey

¼ cup brown sugar, plus 2 Tablespoons for sprinkling

1 Tablespoon butter

2 Tablespoons lemon juice

¼ teaspoon ground cinnamon


1. Preheat oven to 350 degrees F

2. Place brie on a sheet pan covered with parchment paper, sprinkle with two tablespoons of brown sugar. Bake for 8-10 minutes or until the cheese starts to ooze from sides.

3. In a small saucepan, over medium heat, combine ¼ cup brown sugar, honey, butter and cinnamon. Without stirring, bring to a boil, for about 30 seconds, Then reduce heat and add lemon juice and simmer for about 2-3 minutes, stirring occasionally for another 2 minutes. Stir in pecans and blackberries. Spoon mixture generously over the baked brie.

4. Serve brie warm with thinly sliced fresh baguette pieces, crostini or your favorite crackers! Enjoy!

Photography: LWW Photo

Baked Brie with Blackberry Compote
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