An easy, stunning and gluten free appetizer, this Rosemary Berry Baked Brie is a creamy and flavorful showstopper topped with coconut roasted berries.
Hey guys! Let me introduce you to my newest obsession: its handsome, its full of antioxidants, its creamy and its edible, and its name is: Rosemary Berry Baked Brie!
This Rosemary Berry Baked Brie is how grown ups party, and a party its not fun if its not done with melt in your mouth delicious cheese and good wine. This Baked Brie would be a gorgeous centerpiece to any cheese or appetizer spread. Also, it involves minimal effort, but its packed with outstanding flavors. As for the wine? JaM Cabernet by JaM Cellars is a great choice!
Second-generation Napa Valley vintners John and Michele are the “J” and the “M” in JaM Cellars. They made these wines in a style they love to enjoy with their friends any day of the week. This easy-to-love everyday wine is made in the tradition of great California winemaking. The wine is bursting with ripe, dark berries and plums. Has a rich, velvety mouthfeel and vanilla notes on the finish thanks to a bit of aging in our unique oak blend.
I choose berries for my Baked Brie to complement the wine and also because they are in season now and so full of flavor. The blackberries and blueberries are roasted in coconut oil, brown sugar and fresh rosemary. After roasting, the berries produce a sauce that is out of this world good, especially when combined with the creamy baked brie. The berry mixture shines, and compliments the cheese in so many ways. The rosemary flavor is a bit unexpected, but refreshing and chic.
This Rosemary Berry Baked Brie is perfect for a fun and easy going party, the brie is a crowd pleaser and it looks stunning part of a cheese spread. To my cheese board I added banana chips and crackers to be dipped into the melted cheese. I included another not-baked creamy cheese option, fresh berries and prosciutto. Served with the JaM Cabernet wine it makes the perfect ending of a summer evening.
- 1 wheel brie 13.2 oz
- 1 tablespoon brown sugar
- 6 ounces blackberries
- 6 ounces blueberries
- 3 tablespoons coconut oil
- 1 teaspoon fresh rosemary, finely chopped
- Extra rosemary for garnish
- Preheat oven to 350F.
- Place brie round on parchment paper and cut parchment paper into a circle enough to cover the brie. Place the parchment paper circle into a baking dish, and place brie wheel onto the parchment paper.
- You can thinly cut top off of the brie round, I prefer to keep it as its easier to garnish it later, but both methods are fine. Cutting the top off makes for a bit easier consumption as the berries will be added directly onto the cheese. Place baking dish aside.
- Add the berries to a small sized baking dish (a pie dish works fine), sprinkle the berries with sugar and coat in coconut oil, sprinkle with rosemary and gently mix everything to make sure all the berries are covered in coconut oil and sugar.
- Transfer the cheese and the berries into the preheated oven and bake for 15 minutes.
- Remove baking dishes from oven, transfer baked brie to a serving plate, spoon the berry mixture on top of the baked brie, garnish with fresh rosemary.
- Serve immediately with crackers, sliced apples, fresh warm bread, or banana chips.
Just make this, you can thank me later 🙂
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.