Baked Brie with Berry Compote
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How are you celebrating the New Year? We tend to stay home and invite friends and family. Lots of appetizers and beverages are served, while guests wait for the old year to tick away. This year, I will be baking a creamy brie and topping it with a blueberry and blackberry compote. The tangy-sweet flavor of the compote pairs perfectly with the mild brie flavor.
For the compote, I used fresh ingredients found at Sprouts. They have endless produce possibilities. This time, I decided to use their blueberries, black blackberries and white onion to reduce with butter, balsamic vinegar and maple syrup. Mouthwatering.
Creating this flavorful and elegant appetizer only approximately 25 minutes. It can be prepared right before your guests arrive or the compote can be made a couple of days ahead. All you have to do is bake the brie for 15 minutes and just add the compote the last 5 minutes or baking, if you decide to make the compote ahead of time.
Your guests will enjoy this winning ooey-gooey combination with crackers, crusty bread or bagel chips. It’s also a great pairing with wine or beer.
For more recipe inspiration or ideas, visit Sprouts.com or follow along in Facebook and Instagram.
Baked Brie with Berry Compote
Description
Baked creamy brie topped it with a blueberry and blackberry compote. The tangy-sweet flavor of the compote pairs perfectly with the mild brie flavor.
Ingredients
1 teaspoon butter
½ cup white onion, chopped
½ cup fresh blueberries
½ cup fresh blackberries
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 (8-ounce) brie wheel
Instructions
Preheat oven to 350° F.
Slice off top rind of brie. Place in a small, parchment paper lined baking tray. Bake for 15 minutes or until soft.
While the brie bakes, melt butter in a small saucepan. Add onion and cook for 2 minutes or until translucent. Add berries, balsamic vinegar and maple syrup. Stir, reduce heat and simmer for 10 minutes.
Remove brie from oven, carefully transfer to a serving plate. Spoon berry compote on brie, garnish with a rosemary sprig and serve with crusty bread, crackers or bagel chips.
