One of my favorite summer appetizer recipes: Baked Brie with Fresh Blueberry Sauce
Blueberries are abundant on the Northeast coast of the US. We can find them in our markets pretty easily here in San Diego, but nothing beats the blueberries that you come across in New England. They’re BIG and j.u.i.c.y. little buggers, and they’re cheap as can be. The market where I shopped this summer had them priced at 3 pints/$5.00. The local Farmer’s Market had them priced a little higher, but deservedly-so since they were freshly picked and perfect-looking.
Fresh blueberries are simmered with brown sugar, shallots, cider vinegar, ginger, a touch of cinnamon & cornstarch to thicken. The blueberry mixture is then spooned on top of the warmed brie.
Served up with crackers or baguette slices, this blueberry brie makes a terrific, summery appetizer. Every bit of this amazing dish was gobbled up… brie scraped down to the rind and plate practically licked clean of any trace of blueberry.
Yield: 8 servings
Prep Time: 15 min
Cook Time: 20 min
Baked Brie with Blueberry Sauce
This one has 'summer' written all over it! It's perfect for a backyard barbecue in the middle of July. The sweetness of the blueberries marry very well with the brie.
1 cup fresh blueberries, stems picked off
1/4 cup brown sugar
1 1/2 Tablespoons cornstarch
2 Tablespoons shallots, chopped finely
2 Tablespoons cider vinegar
1 Tablespoon grated fresh ginger (or 1/2 tsp. ground ginger)
1 stick cinnamon
1/8 teaspoon salt
1 (8 ounce) brie round (Costco carries a nice sized round Brie for this recipe)
1. Combine all ingredients (except brie) in a large saucepan. Bring to a boil over medium heat, and cook 2 minutes. Remove cinnamon stick. Cover and chill blueberry mixture until ready to use (or let sit, covered, at room temperature for up to one hour).
2. Preheat oven to 350 degrees F.
3. Place brie round on baking sheet. With a sharp knife, cut through rind around the top edge of the brie (just make a cut into the top layer of the brie all the way around, but don't remove it). Bake 15 minutes, or until cheese is soft and melted. Carefully move hot brie to a serving plate. With a sharp knife, carefully cut under the top of the brie (under the rind) and remove. Top brie with blueberry mixture.
*Serve with assorted crackers or baguette slices.
*If chilling the blueberry mixture, be sure to take it out of the refrigerator and let it lose some of its chill before placing it onto the hot brie.