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Easy Baked Brie with Blackberry Compote Recipe

Easy Baked Brie with Blackberry Compote

Warm, creamy Brie is baked until soft and topped with a quick blackberry compote made with lemon and vanilla. Serve this elegant appetizer with crackers, toasted baguette slices, or apple slices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Baked Brie
  • 1 8-ounce round Round of Brie, rind left on
Blackberry Compote
  • 2 cups Fresh blackberries
  • 1/4 cup Granulated sugar
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Kosher salt
  • 1 tablespoon Water, as needed
Optional Toppings
  • 1 tablespoon Chopped fresh thyme
  • 2 tablespoons Chopped toasted pecans or walnuts
  • 1 tablespoon Honey
For Serving
  • As needed Crackers, toasted baguette slices, or apple slices

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175°C). Place the Brie in a small ovenproof baking dish, Brie baker, or parchment-lined sheet pan.
  2. Combine the blackberries, sugar, lemon juice, lemon zest, and kosher salt in a small saucepan over medium heat. Cook for 8–12 minutes, stirring occasionally, until the berries break down and the mixture becomes thick and syrupy.
  3. Lightly crush some of the berries with a spoon while leaving a few pieces intact. Remove the compote from the heat and stir in the vanilla extract; if it becomes too thick, loosen it with up to 1 tablespoon of water.
  4. Spoon about half of the blackberry compote over the Brie. Bake for 12–15 minutes, until the cheese is soft and warm but not completely collapsed.
  5. Transfer the baked Brie to a serving plate. Spoon the remaining compote over the top and add optional thyme, toasted nuts, or honey.
  6. Serve immediately with crackers, toasted bread, or fruit. Encourage guests to scoop through the topping and soft cheese in one bite.

Notes

Leave the Brie rind on because it is edible and helps the cheese hold its shape. If the Brie is very soft, chill it for 15–20 minutes before baking. Do not overbake; remove it as soon as it feels soft when gently pressed. The compote should be slightly thicker than desired because it loosens as it warms over the Brie.