Balsamic Berry Baked Brie
All you need is one oven-safe dish to make this balsamic berry baked brie! Creamy, buttery brie with tart raspberries and blackberries, sweet blueberries and a splash of balsamic vinegar.
Course Appetizer, Snack
Cuisine American, French, Gluten-Free
- 8 oz. wheel brie can also use large slice, but the scoring process will be different
- 2 tbsp frozen blueberries can also use fresh
- 2 tbsp frozen raspberries can also use fresh
- 2 tbsp frozen blackberries can also use fresh
- 1 tbsp balsamic vinegar
- Crackers or crostini of your choice for serving
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.) Keyword balsamic vinegar, brie, frozen blackberries, frozen blueberries, frozen raspberries, skillet