Baked Brie with Berries and Walnuts

Bake a round of Brie with a variety of fresh fruits; for Spring I love fresh berries. Their tartness is a nice contrast with the sweetness of the brown sugar sauce and pungent Brie.

Baked Brie with Fresh Berries and Walnuts Served with Grapes and Cabernet Wine

I love this dish so much I could eat it every day…and I proved it too! I made this Baked Brie with Berries and Walnuts for a meeting at my home last week. As I was working on putting it together, a neighbor showed up unexpectedly and I chatted with her a bit. 

As a result, it meant the other committee members were arriving as she left and I was not done…uh oh.

To be honest, if it had been my neighbors coming here casually, they know the drill and would have waited if necessary. This was not that. This meeting was the new Events Committee for my neighborhood and I felt compelled to keep it on time so I served the Pineapple Margaritas I had made and set aside the Brie.

I had a bit after they left and called it dinner but the only photos I got were the next morning when it just wasn’t the same as it would have been fresh from the oven.

No worries, I’ve taken next day photos a lot, maybe not with some of the dish gone but I pushed forward and got photos and that was that. But it wasn’t.

Baked Brie with Fresh Berries and Walnuts with Toasted Baguette Slices

I tried to resolve with myself the fact that I didn’t love the photos and finally…redid the whole kit and kaboodle! My neighbors were onboard to come help me devour the second effort at this Baked Brie too. As much as I loved this appetizer, I just couldn’t do it for another week!

Our theme for this month’s Progressive Eats are dishes that highlight the flavors of Spring and for me, I am so ready for really good, really fresh fruit like these raspberries and blackberries.

I combined them with a brown sugar sauce, some toasted walnuts and a round of Brie to make this Baked Brie with Berries and Walnuts.

While I did simmer the blackberries in the brown sugar sauce a bit to soften then, I simply scattered the raspberries on top once everything else was combined. They are so delicate that cooking them would have seen them falling into a million little bits!

Fresh Spring Raspberries and Blackberries on a White Tabletop

Aren’t they beautiful? I’ve been making do with a lot of frozen fruit the last couple of months and I’m in heaven when I walk into the market and see all the gorgeous fruits on display.

I’m still wary of watermelon and peaches this early but all the berries? They are so good…they might not be local yet but they are coming from California and are juicy and ripe and delicious.

 Photo of Baked Brie with Fresh Berries and Walnuts on a Tabletop

One thing to really love? This is SO easy. Baked Brie is simply a round of Brie that is warmed in the oven and topped with berries, toasted walnuts and a brown sugar sauce. The melting Brie with berries and nuts is one of my favorite indulgences.

Fresh raspberries are scattered on top and you’re done. Warm, soft, crispy, sweet, tart…such a great combination of textures and tastes! It’s a great appetizer but timing was off for Sherry and Sam and their kids as they were eating an early dinner. They came here to eat this Brie for dessert and it was oh so Francais…it really worked!

Closeup of Baked Brie with Fresh Berries and Walnuts on a White Plate

If you decide you have to have this appetizer too; don’t be afraid to mix and match the fruits. I think peaches and blueberries might be next on my agenda; um, doesn’t THAT sound good?!!

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Spring Has Sprung- Dishes that highlight ingredients and flavors associated with spring, and our host is Laura who blogs at Mother Would Know

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party.

A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious spring inspired dishes!

Spring Has Sprung- Dishes that highlight ingredients and flavors associated with Spring

Beverages

Appetizers

Soup

Bread

Main Courses

Side Dish

Desserts

PIN IT! ‘Baked Brie with Berries and Walnuts’

Baked Brie with Berries and Walnuts Served on a White Plate

Baked Brie with Berries and Walnuts on a Toasted Baguette Slice

Baked Brie with Fresh Berries and Walnuts with Toasted Baguette Slices
Print Recipe
5 from 9 votes

Baked Brie with Berries and Walnuts

Baked Brie with Berries and Walnuts is not only pretty but it's delicious too. Easy too...the best type of appetizer!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: All Recipes
Servings: 8 Servings
Calories: 546kcal
Author: Creative Culinary

Ingredients

  • 16 oz wheel of Brie
  • 2 Tbsp butter
  • ½ cup brown sugar
  • 2 Tbsp apple or pineapple Juice
  • 6 oz blackberries
  • 1 cup coarsely chopped walnuts toasted
  • 3 oz raspberries
  • Toasted french baguette slices or crackers
  • Grapes and/or apple slices

Instructions

  • Preheat oven to 375 degrees F
  • Put brie in an oven proof pan and bake for 10 minutes until just starting to melt.
  • While brie is warming, melt butter and brown sugar in pan and stir until melted.
  • Add juice and stir until incorporated.
  • Add in blackberries, stir until berries are warm; mash a couple to add some color to the sauce. Add the chopped nuts to the mixture and remove from stove-top.
  • Remove brie from oven and top with fruit and nut mixture; scatter raspberries over the top.
  • Serve with baguette slices and grapes or apple slices.

Notes

Toasted Walnuts
  • Place walnuts on an oven proof plate in a single layer and toast in toaster oven or regular oven for 4-6 minutes, stirring halfway. Watch carefully!
  • Cool, then rough chop.

Nutrition

Serving: 18 | Calories: 546kcal | Carbohydrates: 50g | Protein: 19g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Cholesterol: 67mg | Sodium: 641mg | Fiber: 5g | Sugar: 24g

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18 Comments

  1. I’ve had baked brie before, but never with this sweet sauce and berries. I’m almost afraid to make it, fo fear that I wouldn’t leave any of it for others. The only thing I might do to change the recipe (and it’s not really even a change) is to use goat’s milk brie. Oh my – just thinking about it close to dinnertime, I’m ready to run right out to the store for the ingredients right now!

  2. Wow, Barb, this looks amazing and I want to just scoop that beautiful oozey cheese and fresh berries right up! Thinking this would be perfect as part of a dessert buffet for a spring special occasion like a brunch or bridal shower. Love!

  3. Love the idea of eating this for dessert! Brilliant. And what a combo of flavors and textures. Yum!

    1. It sure worked for us; even their girls loved it so they saved me. It was gone and I wouldn’t be forced to eat Brie again every night for a week…wait, why was I happy about that? 🙂

    1. It’s so great for summer; adaptable for a wide variety of fruits. I’m with you; I always want something with Brie and this is my new favorite!

  4. This is the best way to celebrate spring fruits and the perfect way to begin any party! And I love how you thought to use this as a dessert – brilliant!

    1. By this time of year I’m SO ready! I feel like I make do from Fall thru Winter but it’s the spring and summer fresh fruits and veggies that I always crave. And though not planned as a dessert, it was perfect…next time I just might have to plan that!

  5. Baked brie is terrific! Haven’t had it in years, though, and it’s been even longer since I’ve made some. Love the idea of berries — that I haven’t had with baked brie. Sounds delish — thanks.

  6. Love the gorgeous light in the photos and always love a baked brie. Super colorful and fresh tasting with the spring berries !

    1. I did chuckle because you were privy to my dilemma. The truth is that given any reservations we know we should reshoot and I’m so glad I did. Plus got to eat the Brie again. 🙂

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