Blueberries are beautiful in so many ways, from the color to the taste and the health benefits. During this holiday season, why not make a little change to your recipes by adding a handful or two of these little blue wonders to the menu.
They aren’t just for desserts, think of ways to add them to your glazes and spice rubs or throw them in with your veggies and salads. Not sure where to start? Why not start with this recipe for Baked Brie and Balsamic Blueberry Chutney, a wonderful molten brie topped off with an easy blueberry and balsamic chutney, then add a crunchy loaf of rustic bread or some crackers and the holidays will be rather merry indeed.
I’ve always enjoyed baked brie anytime but there’s something special by having it at a festive holiday party. I find it to be one of the easiest appetizers to prepare, and when I add a quick and easy balsamic blueberry chutney, the whole thing makes my heart skip a beat with that deep savory sweet from the balsamic blueberry chutney which compliments the rich buttery brie. 
Baked Brie and Balsamic Blueberry Chutney
- Total Time: 32 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet, savory, and tangy baked brie with a homemade blueberry balsamic chutney. Perfect for parties or a cozy night in.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 small yellow onion, sliced
- 1 cup (237 ml) frozen blueberries
- 3 tbsp balsamic vinegar
- 1 tbsp Maple syrup
- 1 cinnamon stick
- 1 tsp fresh thyme
- 8 oz (227 g) wheel of Brie cheese
- Crusty bread or crackers to serve
Instructions
- Preheat oven to 350°F (177°C).
- Unwrap brie and place in a shallow ovenproof serving dish on a baking sheet.
- In a skillet over medium-high heat, combine butter and olive oil. Add onion and sauté for 2–4 minutes, or until translucent.
- Add frozen blueberries and stir for 1–2 minutes.
- Add balsamic vinegar, maple syrup, cinnamon stick, and thyme. Stir occasionally.
- Reduce heat to low and simmer for 10–12 minutes, or until the liquid is reduced to a jam-like consistency.
- Remove from heat and discard the cinnamon stick.
- Pour chutney over the brie.
- Bake for 10–12 minutes.
- Serve immediately with crusty bread or crackers.
Notes
- For a richer flavor, use a wheel of brie with a bloomy rind.
- If you don’t have fresh thyme, 1/2 teaspoon of dried thyme can be substituted.
- Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 20
Frequently Asked Questions
Do I need to remove the rind from the brie before baking?
No, bake the brie with the rind on. The rind holds the cheese together as it melts and is fully edible.
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work well. They may cook down slightly faster, so watch the chutney and reduce the simmering time by a few minutes if needed.
How far ahead can I make the blueberry chutney?
The chutney can be made up to 5 days in advance and stored in the fridge. Reheat it gently or serve at room temperature over the warm brie.
What size brie wheel should I use?
An 8 oz (227 g) wheel is the size called for in this recipe. Larger wheels will need a few extra minutes in the oven to melt through fully.
What do I serve alongside baked brie?
Crusty bread or sturdy crackers are the best choice, as they can hold the weight of the melted cheese and chutney without going soggy.
