Home / Recipes / Appetizers / Blackberry Baked Brie
Published on November 8, 2016 · Updated on December 20, 2022 · By Aysegul Sanford
Take your baked Brie game up to the next level with this Spicy Candied Pecan Baked Brie recipe flavored with homemade blackberry compote. This melted brie appetizer is not only easy-to-make, but also ridiculously flavorful. Perfect for all your upcoming holiday parties.
Yields: 8 servings
Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Total: 35 minutes mins
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Today’s recipe comes from my friend Jennifer’s new cookbook, The Gourmet Kitchen. Jennifer is the author and photographer behind the popular food blog, Savory Simple. I ran into Savory Simple over 3 years ago while I was looking for inspiration for a recipe.
I still remember scrolling through her recipes and beautiful photographs and thinking to myself that she has a great deal of knowledge of cooking. Her recipes were written in a way that was easy to understand with tips that would guide the home cook along the process. Later, when I found out that she was a culinary graduate it all made sense: She knew what she was talking about.
About thisSpicy Candied Pecan Baked Brie Recipe:
For years, baked Brie was my go-to recipe for entertaining. I have baked so many wheels of Brie that I lost count. It was the simplest dish I could think of, and quite honestly, I didn’t think of it as a recipe worth sharing. However, after reading Jennifer’s version and realizing that I was doing it wrong all along, I decided that it was about time to post a baked Brie recipe that will knock you sucks off.
How do you bake your Brie?
Until I read The Gourmet Kitchen’s version, I would cover my Brie with some sort of a jam and some nuts and bake it in the oven for 10-15 minutes and serve it that away. However, Jennifer does it differently, and I have to say, I think it is a much better way. Instead of baking Brie covered with condiments, she bakes it separately, just by itself. She also slices off the top rind. I loved this technique, because when you cut the top rind off and leave the sides intact, you basically create a “cup” that the cheese bakes in making all the gooey goodness stay in the “cup” and easier to serve.
The Toppings:
Now, you can certainly serve baked Brie with your favorite marmalade and nuts. However, in this pecan baked brie recipe we are taking things up a notch.
First, make the spiced candied pecans by roasting pecans after coating them in a butter-maple syrup-cinnamon-cayenne mixture.
Second, make a simple blackberry compote by reducing fresh blackberries with a little bit of lemon juice, honey and vanilla extract. Once you top your baked Brie with these condiments, you and your guest are in for a serious treat.
With the holidays approaching, I just can’t imagine a better dish to entertain. Why not switch things up a little bit and give this luxurious baked Brie recipe a try? I know for a fact that it will not disappoint.
Be sure to watch the how To Make Baked Brie Video below.
Baked Brie Recipe with Blackberry Compote and Spicy Candied Pecans
By Aysegul Sanford
Yields: 8 servings
Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Total Time: 35 minutes mins
Take your baked Brie game up to the next level with this Spicy Candied Pecan Baked Brie recipe flavored with homemade blackberry compote.This appetizer is not only easy-to-make, but also ridiculously flavorful. Perfect for all your upcoming holiday parties.
4.86 from 7 votes
Print Recipe
Ingredients
For The Spicy Pecans:
- 1 cup pecan halves
- ½ tablespoon unsalted butter melted and cooled
- 1 ½ tablespoons natural cane sugar or light brown sugar
- 2 teaspoons maple syrup
- ¼ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
For The Blackberry Compote:
- 2 cups blackberries plus more for garnish
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon honey
- 1 teaspoon vanilla extract
For The Baked Brie:
- 2 wheels Brie (8-ounces each) room temperature
- handful of pomegranate seeds as garnish optional
- a few fresh thyme leaves as garnish optional
- crackers for serving
Instructions
To make the spicy candied pecans:
Pre-heat the oven to 350 F degrees.
Line a baking sheet with parchment paper.
Place pecans on the sheet and toast for 10 minutes or until fragrant.
While they are roasting, mix together the butter, cane sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
Place the hot pecans into the mixture (be careful as it may sputter and hiss) and make sure that they are evenly coated. Spread them on the baking sheet on a single layer and place it back in the oven. Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and let it cool.
To make the blackberry compote:
In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla in medium heat, stirring regularly. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until it is reduced and the liquid is syrupy.
Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper.
Carefully slice away the top of the Brie rinds and discard them. Leave the sides intact. Bake both wheels of Brie for 15 minutes or until melted through.
Top each baked Brie with blackberry compote and spicy candied pecans.
If preferred garnish them with a few blackberries, pomegranate seeds, and fresh thyme leaves.
Serve immediately.
Video
Notes
- The instructions in the video is slightly different than the ones in the recipe, but either way would work.
- You can make the blackberry compote and candied pecans a day ahead and store them in the fridge until you are ready to use them. If you do so, I recommend lightly warming up the compote before drizzling it over the baked brie.
- I highly recommend baking brie at the last minute, right before serving. Not only, it fills your house with the most delicious cheese smells but also looks very appetizing when it first comes out of the oven.
Nutrition
Calories: 248kcal | Carbohydrates: 11g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 442mg | Potassium: 163mg | Fiber: 3g | Sugar: 8g | Vitamin A: 342IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Diet: Gluten Free
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This recipe is adapted (with minor changes) from The Gourmet Kitchen.
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You might also like:
Spicy Candied Nuts
Cilantro-Infused Spicy Jalapeno Margaritas
Spicy Pineapple Jalapeno Mezcalita
About Aysegul Sanford
Hello Friend! I’m Aysegul but you can call me “Ice.” I’m the cook/recipe-tester/photographer behind this site.
If you’re looking for approachable yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that have been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.
Check out my about page to learn more about me.
Did you make a recipe? Be sure to tag @foolproofliving on Instagram so that I can see.
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Reader Interactions
Chloe
Could i make the blackberry compote a week ahead of an occasion, store it in the fridge and then heat on the day?
Reply
Aysegul Sanford
Hello Chloe,
You can make it up to 3 days in advance but I am not sure if it would taste good after a week. Still, if you keep it in an airtight jar in the fridge, it might work.
Hope this helps.Reply
Abby
Could you use frozen blackberries?
Reply
Aysegul Sanford
You sure can. There is no need to thaw them too. The only difference would be that they would take a bit longer to melt/cook, but still would work. Hope this helps.
Reply
Kimberly
Do you have any recommended meat and cheese w/ wine pairings for a romantic Christmas for two. Our first Christmas. I want just finger food’s we can enjoy together but more then chips and dip
Reply
Aysegul Sanford
Hi Kimberly,
For sure. As a matter of fact, I have a full post about How to Set up a Meat and Cheese Platter.
I hope this helps. Wishing you a happy holiday season.
Julie
I made this recipe for the first time for a NYE gathering last night. Everything was going smoothly, until I checked on the brie (after about five minutes in the oven) and it was a pool of cheesy mess. I’m not sure if it’s the type of brie I used or what. I scooped the cheese into a bowl and topped as usual – it wasn’t a masterpiece, but it was still delicious! Keep an eye on your brie ya’ll!Reply
Aysegul Sanford
Hi Julie. I am sorry to hear that it was a cheesy mess. You are right though, it is important to keep an eye on the brie as it bakes.
Thanks so much for your input.Reply
Marleen Meintjes
I am from Zambia live on a dairy farm I have read you recipe I am going to make it forsure!. It sound out of a other world it looks so Good must tased it Thank you so much for much a great idea
Reply
Aysegul Sanford
Hi Marleen.. So happy that you liked it. It really tastes amazing. Sending much love to Zambia.
Reply
Margie
I’m thinking about having this for an appetizer at a bridal brunch. Would it be appropriate for a morning appetizer?
Reply
Aysegul Sanford
I think so! Especially with the blackberry compote..
🙂Reply
Maureen
Do you think it would be okay to pre make the blackberry compote and pecans the day prior to serving?
Reply
Aysegul Sanford
Yes, absolutely.
Reply
Lauren
I just made this for Thanksgiving and it was a hit!! It was so delicious and the flavors melded together perfectly. Thank you for posting!!! It was very easy to make and I highly recommend any and everyone to try it out.
Reply
Aysegul Sanford
Awww this is fantastic to hear. I am so glad it worked out for you.
Happy Thanksgiving Lauren.
PS: It is on our Thanksgiving table as well. 🙂Reply
Jennifer Farley
Thank you so much for the incredibly sweet review and stunning photos!
Reply
Aysegul Sanford
Awww you totally deserve it my friend. I am a huge fan 🙂
Reply
Samantha
I would love to bring this to thanksgiving this year! However, we will be transporting it two hours away and I don’t have access to an oven when we get there! (There’s a microwave & mini microwave oven, the turkey will be in the big oven!) is there a way to make this ahead and then somehow microwave it when I get there?
Reply
Aysegul Sanford
Hi Samantha,
Aahh this is a tough one. I wouldn’t recommend microwaving it. But before I replied to your comment (and saying “no, you shouldn’t”) I reached out to Jennifer (the author of this recipe) and asked if it would be okay. Unfortunately, she did confirm that it wouldn’t work in the microwave.
Wouldn’t there be a way for you to put it in the oven for 10-15 minutes while the turkey is in the oven? It might get infused with some of the flavors of the turkey, but at least you can bake it in the oven.
Wishing you and your family happy holidays (and safe travels)
Cheers!Reply
Brenda
My go to is a cheese ball with olives and pecans that my grandmother always made. love it. I have to say I must try this recipe. Sounds absolutely wonderful! Brenda
Reply
Joni
This is gorgeous! Having friends over tonight and I’m going to make this 🙂
Holiday breakfast ring is my go to for Christmas breakfast; eggs, sausage, cheese, and thin layers of biscuits layered in a bundt pan. You can prep everything the night before and then put in the oven while unwrapping gifts. My kids love it!
Reply
Teri
I love Baked Brie. My favorite go to appetizer! I also cut the top off but add a layer of carmel dip for apples and then on top add dried cranberries, cherries, or blueberries and any type of nut that you like. Addicting and delicious!
Reply
Kris Mc.
The baked Brie looks like a delicious show stopper for any gathering! (Never thought to put a berry mixture on top!) I’d love to put it on my table. For the holidays, I get requests to make my Honey & Lemon Frosted Cookies. My teenager says they are better than store bought frosted cookies & my neighbors love them too! Thanks to you & Savory Simple.
Reply
Jill
The cookies sound delicious! Willing to share the recipe?!
Reply
Aysegul Sanford
Hi Jill,
I am not sure which cookies you are talking about? Can you please elaborate?
Ellen Flanagan
This recipe looks delicious and I have saved it! My go to holiday recipe is cranberry sauce made with orange juice and fresh ginger. It is so refreshing amd compliments all the holiday foods!
Reply
SandraD
My go to recipe is goat cheese and little crisps I make that look like the ones in the photo! How crazy is that? Mine are a whole wheat, rosemary-raisin crisp that I also sell at local farmer’s markets. In fact, they are my best selling item! So now, I’m curious about the ones on your plate. Do tell!
Reply
Rebecca G
Every occasion, my family demands New England Clam Dip, an original recipe I created years ago for my serious seafood lovers!
Reply
traci | Vanilla And Bean
I love baked brie but usually only have it during the holidays. It does make a delicious and welcoming appetizer. And Jennifer’s technique is so smart.. cutting the top off! I’ll give this a go for the holiday festivities coming. The house will be full. 😀 Thank you for sharing this and Jennifer’s beautiful new book.
Reply
Aysegul Sanford
I am so happy to hear that you liked it my friend. I too love a good baked brie recipe. It is easy and delicious.
Hope holiday season content creation hasn’t been too hard on you. Cheers!Reply
Beeta @ Mon Petit Four
This looks GLORIOUS! Yum! I always bake my brie in puff pastry (naughty, I know!), so I bake it first, then add jam and toppings before serving. 🙂
Reply
Aysegul Sanford
I love it when it is covered in puff pastry as well. And yes, you are right. The whole thing is pretty naughty 😉
Reply
