Balsamic Berry Baked Brie
Does that sound like a mouthful or what?! Well, it is. One bite is a tart, slightly sweet, creamy and cheesy mouthful that just immediately takes you to a happy place.
I’m always a fan of sweet ingredients on a cheeseboard (figs, marmalade, jams, grapes… the whole lot), but I use them sparingly because I believe that a nice cheese should always be the star of the show. When used accordingly, a sweet pairing can bring out the best in any cheese, just like pairing cheeses with different types of wine can. This berry baked brie is a prime example of how this is done. Think of it like this: in this dish, brie is the center of attention, and the balsamic and berries are her wing women, who are bringing out a new fun side of her that everyone loves. Brie is great on her own, but sometimes we want to see that wild side of her. This is that wild side and it’s oh so delicious.
I paired a classic 8 oz. wheel of brie with blackberries, blueberries and raspberries. The blackberries and raspberries add a beautiful bright tartness, and the blueberries add that pop of sweetness. I then topped it off with some balsamic vinegar and a sprinkle of salt to provide a depth of flavor, while further complimenting and enhancing the sweet and tart vibes from the berries. Pair that subtle sweetness and tartness with a creamy, rich, buttery brie and you now have a starter that keeps the taste buds on their toes with simplicity and complexity at the same time. Each bite has a different level of berry and brie, and both ingredients compliment each other beautifully. I purposely made this brie on the tart side, but if you prefer more sweetness with your baked brie, then go ahead and add a honey drizzle!
Another reason I love the brie pairing with the berries is because it’s summer, and of course 4th of July is right around the corner. Typically, baked brie is so rich and intense that it gives us much more fall-y or wintery vibes. With the berries, it’s not only *gorgeous* (and festive for the 4th) but it also has more of a summery taste to it that is absolutely irresistible. Pair the brie with crackers or bread of any kind. I used toasted multigrain. Also, it’s wonderful that cheese is gluten-free. So all my g-free people, please enjoy with a gluten-free bread or cracker of your choice!!
|8 oz.wheel brie|
|2tbsp frozen blueberries|
|2tbsp frozen raspberries|
|2tbsp frozen blackberries|
|1tbsp balsamic vinegar|
|Crackers or crostini of your choice|
|Oven safe skillet or dish|
Preheat the oven to 375 degrees.
With a paring knife, score the brie by slicing vertically down the wheel without slicing through the bottom of the wheel. You're basically slicing halfway through the cheese. Space each slice by one inch and continue across the cheese until the surface is covered in vertical slices that are one inch apart. Do not slice all the way through the cheese. Rotate the wheel of brie and repeat the slices horizontally. Make sure the slices are also spaced about one inch apart. When you're done, the brie should have cubes that are about 1x1 inch in size. See photo for reference.
Place one berry into every other slice. Feel free to ads more or less. If using frozen berries, you'll notice the berries will dye the brie and don't worry, it will bake into the brie.
If you have extra berries, feel free to place them in the skillet around the brie. Drizzle balsamic vinegar on top, all over the berries. Drizzle a little balsamic on the berries around the brie as well.
Place the brie on the top rack in the oven for 12 minutes. Serve with the top is slightly golden brown, the berries are soft and the cheese is melty. Serve immediately and enjoy with crackers or crostini!
I used frozen berries because they are cheaper, and they also bleed out a beautiful berry colored water, which combines nicely with the balsamic vinegar to create a syrup while in the oven. Fresh berries also 100% work here! I just prefer to save that $$$ if it doesn't make a difference in the dish!
Also, if you don't want to buy all three kinds of berries: I would kill off the blueberries if I had to choose. The blackberries and raspberries already provide so much tartness and a hint of sweetness, that the sweeter blueberries aren't 1000% necessary unless you loooove bloobs (which I do, so I used them.)