Baked Brie with Blackberry Compote

Baked Brie with Blackberry Compote by @browneyedbaker ::

I have always been absolutely in love with the holiday season. Ever since I was a little kid, the “holidays” started a couple of weeks before Thanksgiving and carried right on through New Year’s. Up until I was in college, we had family from Chicago visit for Thanksgiving, so it was always a huge event. Follow that up with all that surrounds Christmas, and I’m in total heaven for about two months of the year. Throw in a few good snowfalls, and it’s sheer utopia around these parts. I was lucky enough to marry someone that shares the same joy in everything and anything Christmas, as well as waking up, peeking outside, and seeing a foot of snow. We love the holidays, and we love having our family around.

Baked Brie with Blackberry Compote by @browneyedbaker ::

When we were house hunting, the layout of the main floor was our first priority, wanting a big kitchen and an open floor plan. I obviously love spending time in the kitchen, but we had a feeling that we would be doing a lot of entertaining in our home and wanted it to be as conducive to that as possible. We are beyond blessed that our families get along as well as they do. Not only do they love spending time with us, but they love spending time with each other, as well. This makes get-togethers and holidays extremely easy!

Baked Brie with Blackberry Compote by @browneyedbaker ::

Driscoll’s Berries is currently celebrating the idea of “Made with Love“; this sentiment is firmly embedded in me, as I come from a long line of people who like to feed others to express their love. I certainly inherited my grandma’s “feeding people is loving people” gene. Even if we’re just hanging out watching a football game, I like to make sure there is something to eat. Around the holidays, I’m especially mindful to have some things on hand that can be turned into an easy appetizer on a moment’s notice. One of my favorite options for years has been a wheel of brie and a jar of fresh apple butter, along with an assortment of crackers.

Baked Brie with Blackberry Compote by @browneyedbaker ::

I wanted to put a new twist on my standby brie and thought that fresh berries would be not only delicious, but an unexpected treat in our little corner of the world at this time of year. I cooked down some Driscoll’s blackberries into a wonderful compote and spooned overtop of an oozy-gooey, fresh-from-the-oven wheel of brie.

This is a perfect (and super simple) appetizer to throw together when holiday company pops in. Nothing says love like feeding the people you hold near and dear with some of your favorite food!

Baked Brie with Blackberry Compote by @browneyedbaker ::

One year ago: Almond Lace Cookies
Two years ago: Eggnog Cheesecake Bars and Classic Gingerbread Cake
Three years ago: Pistachio & Cranberry White Chocolate Bark
Four years ago: Homemade Oreo Cookies

Baked Brie with Blackberry Compote

Yield: 8 to 10 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

An easy baked brie recipe topped with fruit compote - a perfect appetizer for holiday parties.


1 (15-ounce) wheel of brie cheese
¼ cup water
2 tablespoons granulated sugar
2¼ teaspoons lemon juice
6 ounces Driscoll's blackberries, divided


1. Preheat oven to 350 degrees F. Slice the rind off the top of the brie, leaving a ½-inch border along the edges. Place on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until the cheese is beginning to melt.

2. Meanwhile, heat the water, sugar and lemon juice over medium heat in a small saucepan. Stir until the sugar dissolves, then allow the mixture to boil until it is reduced to about 2 tablespoons.

3. Pour the syrup into a blender with 1 cup of the blackberries and puree until smooth. Press the puree through a fine-mesh sieve set over a small bowl to remove the seeds. Stir the remaining blackberries into the sauce.

4. Using a large, flat metal spatula, transfer the brie to a serving platter and top with the blackberry compote. Serve with your favorite crackers or baguette slices.

Disclaimer: I have been selected by Dricoll’s Berries to develop a holiday recipe with their berries. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments. Be sure to enter the Made With Love Sweepstakes on the Driscoll’s Berries website; at the end of December, there will be a grand prize winner (KitchenAid Stand Mixer + Berries For a Year!) and two first place winners (Berries For a Year!). Be sure to get your name in before the contest closes on December 31st!

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31 Responses to “Baked Brie with Blackberry Compote”

  1. Farah @everylittlecrumb on December 3, 2013 at 12:14 am

    Is it weird that I want to have this for breakfast? My type of appetizer! No fuss, visually stunning, and a great combination of flavors.


  2. Laura (Tutti Dolci) on December 3, 2013 at 1:25 am

    I love baked brie and that blackberry compote is stunning!


  3. Averie @ Averie Cooks on December 3, 2013 at 1:34 am

    I love baked brie and usually just do homemade hot pepper jelly but love your blackberry compote idea. The color is stunning!

    For TG, I made a cranberry-blueberry sauce with cabernet and I am really into the chunky fruit sauces and compotes these days. Pinned!


  4. ThisBakerGirlBlogs on December 3, 2013 at 2:52 am

    Mmm I love a good fruit compote! And what’s not to love about brie? A beautiful combo :)


  5. Terri C on December 3, 2013 at 3:24 am

    This is stunning! My moms favorite cheese and berry, we will have to make this, thanks!


  6. Laura @ Laura's Baking Talent on December 3, 2013 at 6:37 am

    I bet this tastes just wonderful the mixture of brie and blackberries. The colors just pop too. Thanks so much for sharing.


  7. Jamie @ Dishing Out Health on December 3, 2013 at 7:49 am

    I love that Brie dishes can look so elegant, yet are easy to prepare. Berries + Brie has to be one of favorite combos. Looks delish!


  8. Abbie @ Needs Salt on December 3, 2013 at 9:07 am

    What a gorgeous spread! This looks so awesome and delicious – perfect for a Christmas party.


  9. Nancy P.@thebittersideofsweet on December 3, 2013 at 10:32 am

    This is incredible! Brie is such a fabulous cheese!


  10. Mallory @ Because I Like Chocolate on December 3, 2013 at 12:26 pm

    What a perfectly simply appetizer for the holidays! Gorgeous colours too!


  11. Heather on December 3, 2013 at 12:40 pm

    This looks amazing! I have a qick question though – do you take off the 1/2″ border around the edges before serving? Or just warn people not to eat it? I have never done anything on my own with Brie (though I can eat it like there’s no tomorrow!) so I am not sure what to do there. Can’t wait to make this for family this season :) Happy holidays!


    • Michelle on December 5th, 2013 at 3:13 pm

      Hi Heather, I usually cut it open just before serving, but I’ve never had anyone try to it (everyone usually just scoops inside the rind. If you think folks wouldn’t be sure, you can trim it off before serving, however it may be pretty soft, so I would use a very sharp serrated knife and a light sawing motion.


      • Heather on December 7th, 2013 at 8:23 pm

        I am actually serving it tomorrow for my sister, brother in law and 2 year old nephew :) just wanted to make sure my nephew didn’t eat anything he’s not supposed to. Thanks for your help!!


        • Sarah on December 22nd, 2013 at 10:19 am

          The rind is edible, so I wouldn’t worry about it.


  12. Jessica @ Jessiker Bakes on December 3, 2013 at 12:50 pm

    Oh my….this looks heavenly! I literally took the brie out of my fridge before seeing this to bake it! It’s such a popular treat for this holiday and clearly we know why – it looks amazing and tastes amazing.


  13. Ashley @ Wishes and Dishes on December 3, 2013 at 6:35 pm

    Love this! I made your apple butter for Thanksgiving and it was so good


  14. Nancy Long on December 3, 2013 at 9:39 pm

    Yum, love warm Brie – usually serve it plain w/warm baquette slices; but will be giving this a try


  15. Marilyn Jordan on December 4, 2013 at 1:42 am

    This looks so yummy and a very impressive appetizer, The last time I made a baked brie, I cut off the rind on all sides because I don’t really care for it. What a job that is. I may try this and only cut off the top as she suggests.


  16. sara on December 4, 2013 at 1:08 pm

    So pretty! This looks AMAZING. :)


  17. Christine Dalessio on December 4, 2013 at 3:56 pm

    I love blackberries – and somehow have never thought of this pairing – and so much easier than the brie en croute that I often make and love, but need to plan ahead for… thanks!


  18. rachel on December 5, 2013 at 11:30 am

    I just tried this! Served at a holiday party. WAS A HUGE HIT. thank you


  19. Rita Weber on August 6, 2014 at 3:38 pm

    can you prepare the blackberries ahead of time?


    • Michelle on August 6th, 2014 at 10:00 pm

      Hi Rita, Yes, you could.


  20. Sharyn on August 20, 2014 at 11:46 am

    I’m still not sure what you mean when you say leave a 1/2″border.


    • Michelle on August 20th, 2014 at 3:40 pm

      Hi Sharyn, It means to slice off most of the top of the rind, but to leave ½ inch of rind around the outside border.


  21. Stacey on September 30, 2014 at 7:10 pm

    Thanks for this lovely recipe. I didn’t have any blackberries so used frozen blueberries, and it tasted wonderful. Shall defiantly make again.


  22. Diane on November 12, 2014 at 8:04 pm

    This is so tempting. I love blackberries – and we grow boysenberries, a type of blackberry, down one of our fences. The only thing I worry about is people dropping/spilling the appetizer. The stain is a killer! How did your carpets and furniture hold up?


    • Michelle on November 16th, 2014 at 2:03 pm

      This wasn’t dropped anywhere in my house, so the carpets and furniture are fine :)


  23. Nicole Boylan on September 8, 2015 at 12:28 pm

    I was wondering if you’ve tried canning this compote?

    If not, how would you recommend storming it so I can make it ahead? Contributing to a friend’s wedding reception and needs to be done ahead of time.

    Thank you.


    • Michelle on September 9th, 2015 at 8:26 pm

      Hi Nicole, I would not recommend this recipe for long-term storage via canning. You could freeze it, though, in a freezer-safe container.


  24. Angie W. on November 4, 2015 at 3:13 pm

    This looks so amazing! It would be good with sweet cherries, too, I think. I’ve made baked brie using the log style of brie when I don’t have a huge crowd. I’ll have to try the compote on that next time.


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