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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Baked Brie with Blackberry Compote and Candied Walnuts

[heart_this] · Dec 27, 2016 · 18 Comments

Baked Brie with Blackberry Compote and Candied Walnuts

Ooey, gooey melted baked brie topped with a sweet and tangy blackberry sauce, candied walnuts and pomegranate!

I am a huge fan of ooey, gooey melted cheese and although it’s nice to get it in a meal with other things it’s better to just go straight to it and make a dish that
is melted cheese! Baked brie is the perfect way to do this! You simply need to bake the brie in its rind and then dig in, but you can garnish it with some flavours like in this baked brie with blackberry compote and candied walnuts! The sweet blackberry compote goes really well with the savoury melted brie and the crunchy candied walnuts add and amazing texture! This baked brie really does not take all that much effort especially if you make the blackberry sauce and the candied nuts a day ahead of time. Once you have them ready you simply need to bake the brie until it’s all nice and melted and good, top it with them and dig in with crackers! This baked brie with blackberry compote and candied walnuts is perfect for the holidays, whether it’s entertaining family for Christmas or Thanksgiving or its’ friends for a New Years Eve party, or, lets be serious here, making a it just for yourself (because you deserve it)!

Baked Brie with Blackberry Compote and Candied Walnuts
Baked Brie with Blackberry Compote and Candied Walnuts
Baked Brie with Blackberry Compote and Candied Walnuts
Baked Brie with Blackberry Compote and Candied Walnuts

Baked Brie with Blackberry Compote and Candied Walnuts
Baked Brie with Blackberry Compote and Candied Walnuts

Baked Brie with Blackberry Compote and Candied Walnuts

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6

Ooey, gooey melted baked brie topped with a sweet and tangy blackberry sauce, candied walnuts and pomegranate!

ingredients
    For the candied walnuts:
  • 1 tablespoon unsalted butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup pecan halves
  • For the blackberry compote:
  • 1 cup blackberries
  • 1-3 tablespoons honey (or other sweetener)
  • 1 tablespoon lemon, freshly squeezed
  • 1 teaspoon orange zest
  • 1/2 teaspoon thyme, chopped
  • 1 teaspoon vanilla extract (optional)
  • For the baked brie:
  • 1 (1 pound) wheel brie, top rind trimmed off
  • 1/2 cup blackberries
  • 1/4 cup pomegranate arils
directions
    For the candied walnuts:
  1. Heat the butter, sugar, salt, cinnamon and cayenne in a non-stick skillet over medium heat until the sugar has melted and is simmering, add the nuts and cook until the sugar has is simmering again and the nuts are evenly coated.
  2. Pour the nuts onto a non-stick pan (or parchment paper or a silicon mat) and separate with forks before letting them cool.
  3. For the blackberry compote:
  4. Simmer the blackberries, honey, lemon, orange zest, thyme and vanilla extract in a saucepan over medium heat until the blackberries release their liquids to form a sauce and the sauce has simmered until thick, about 5-10 minutes.
  5. For the baked brie:
  6. Bake the brie in/on an oven safe dish in a preheated 350F/180C oven until melted, about 10 minutes.
  7. Remove from oven, top with the blackberry compote, fresh blackberries, candied walnuts, and pomegranate arils and enjoy while warm!
Note: The recipe for the candied pecans makes more than you will need for the baked brief tipping, which is fine since I usually snack on a lot of them before they make it to the brie anyways!
Option: Use pecans or other nut instead of walnuts.
Option: Use brown sugar in the candied walnuts.
Option: Add 1 tablespoon maple syrup to the candied pecans along with the sugar for a hint of maple.
Option: Add 1 teaspoon vanilla extract to the candied pecans along with the sugar for a hint of vanilla.
Option: Replace the blackberries with raspberries, strawberries, blueberries, etc.!
Nutrition Facts: Calories 345, Fat 25g (Saturated 13.1g, Trans 0), Cholesterol 77mg, Sodium 483mg, Carbs 14.5g (Fiber 2.3g, Sugars 9.6g), Protein 15.9g

Nutrition by: Nutritional facts powered by Edamam
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Appetizer, Dip, Food, Gluten-free, Recipe, Vegetarian

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Reader Interactions

Comments

  1. marla {Family Fresh Cooking} says

    December 27, 2016 at 4:03 pm

    This looks so delicious Kevin!

    Reply
  2. Rose James says

    December 27, 2016 at 10:31 pm

    Kevin, what are the biscuits/bread you're serving with this? They look delicious! Do you have a recipe for them please?

    Reply
    • Whitney says

      October 21, 2022 at 8:23 pm

      They r from Trader Joe’s.

      Reply
  3. Heather Christo says

    December 28, 2016 at 12:27 am

    Kevin- this is just so beautiful and I can only imagine how delicious this is!

    Reply
  4. Coeur d'Alene Jane says

    December 28, 2016 at 2:53 am

    Hi, Kevin,
    Please advise what type of crackers are you showing with this recipe?
    Thanks!

    Reply
  5. Jenny says

    December 28, 2016 at 2:40 pm

    Perfection right here! Love!!

    Reply
  6. kevin says

    December 28, 2016 at 3:55 pm

    Rose James & Coeur d'Alene Jane: Those are store bought crackers, one in a cranberry and pumpkin seed and the other was a raisin and walnut. I am thinking that cracker recipes might be a new project to work on! 🙂

    Reply
  7. A SPICY PERSPECTIVE says

    December 30, 2016 at 3:57 pm

    Perfect for a new year's eve party!

    Reply
  8. Rose James says

    December 31, 2016 at 5:23 am

    Kevin, get to work. I know you can come up with a suitable recipe! Happy new year to you!

    Reply
  9. Marianne Keenan says

    November 11, 2017 at 8:54 am

    Hi Kevin
    I just want to stick my head in Brie and inhale the lot.
    Thank you for posting recipe.

    Reply
  10. Bethany says

    December 17, 2017 at 3:25 pm

    I am not one to take time to comment, but i am sooo very glad to have discovered your site. You have become my "go-to" when I need something super yuummy and unique to try. Although new, everything I have tried has been fabulous! Thanks for all you do! You make me look like a ROCK STAR!!!! ps… those crackers you have shown are some of my favs! cant wait to see what you come up with for those.

    Reply
  11. MaxS. says

    December 11, 2018 at 5:50 pm

    Any update on those crackers??? They look perfect!

    I have blackberries, and while they look impressive, they aren’t sweet at all. Should I sweeten the half cup of whole berries for the brie?

    Reply
    • kevin says

      December 12, 2018 at 9:07 am

      I usually use Diva’s Delightful Crisps or Raincoast Crisps. Test the blackberry compote and if you feel it needs more sweetness you can add more honey. Enjoy!

      Reply
  12. Darlene says

    December 11, 2018 at 8:25 pm

    Where did you purchase the crackers from?

    Reply
    • kevin says

      December 12, 2018 at 9:09 am

      The crackers are Diva’s Delightful Crisps from Costco or you can use Raincoast Crisps which should be available ate grocery stores.

      Reply
  13. J says

    December 11, 2018 at 10:06 pm

    That brie looks very yummy but those crackers that I thought were quick breads grabbed my attention fast Kevin! Are you going to replicate that cranberry and pumpkin cracker kind soon? Please! 😀

    Have a great rest of the week and weekend coming up!

    Reply
  14. Heather says

    January 2, 2023 at 9:39 pm

    I used raspberries instead because I had them in the freezer. It was delicious!

    Reply

Trackbacks

  1. Baked Brie Toppings – Kitchen Foliage says:
    November 4, 2021 at 12:18 pm

    […] Baked Brie with Blackberry Compote and Candied Walnuts […]

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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