Baked Blomidon Brie with Wild Blueberry Preserve and Maple Pecans
Warm brie is one of those things that looks like you made a fuss, even though the oven did most of the work. We love making this with Blomidon Brie from Annapolis Fine Cheese, but any small wheel of brie will do. Our Wild Blueberry Preserve brings the sweet, slightly tart piece, while maple-toasted pecans add just enough crunch. Serve it with torn sourdough or simple crackers as an appetizer, or bring it back to the table after supper as a warm, not-too-fussy dessert.
What you’ll need:
1 small wheel of brie
¼ cup Nourishing Circles Wild Blueberry Preserve
t⅓ cup pecans, roughly chopped
1 tablespoon pure maple syrup
A small pinch of salt
A little fresh thyme or rosemary, optional
Torn sourdough or simple discard crackers for serving.
Heat the oven to 350°F or 175°C. Set the brie in a small cast-iron skillet, ceramic brie baker or shallow ovenproof dish. Use something you’ll be happy to carry straight to the table, because warm brie is much easier to serve from the dish it was baked in. Leave the rind on. it holds everything together while the centre softens. If you like, lightly score the top in a shallow criss-cross pattern. Don’t cut deeply or all that lovely melted cheese may escape before it reaches the table. Bake for 10 to 15 minutes.
A larger or very cold wheel may need a few minutes longer. You’re looking for a brie that feels soft and relaxed when gently pressed near the centre. The wheel may look slightly puffed and should have a little wobble, but it shouldn’t split open or collapse. When the kitchen begins to smell warm, buttery and faintly mushroomy, you’re nearly there. Make the maple pecans while the brie bakes,
TOPPING
Place the pecans in a small dry skillet over medium-low heat. Let them warm until they smell nutty, then add the maple syrup and a tiny pinch of salt. Stir for another minute or two, just until the pecans are glossy and the maple clings to them.Take the pan off the heat before the maple becomes dark or sticky. The pecans will crisp a little as they cool.
Once the brie is out of the oven let it rest for three or four minutes. This gives the cheese a moment to settle while keeping the centre warm and spoonable. Spoon the Wild Blueberry Preserve generously over the top and scatter over the maple pecans and add a little fresh thyme or rosemary if you have some nearby and want to have fun blending smells and tastes. Serve it directly from the skillet or baking dish with spoons or cheese knives and place right onto rough pieces of sourdough or crackers.
If you used cast iron, wrap the handle before it reaches the table. Someone will forget it is hot. Put another spoonful of preserve nearby because someone will want it!
Make it local
We made this recipe with Nourishing Circles Spray-Free Wild Blueberry Preserve, Blomidon Brie from Annapolis Fine Cheese, and Wabanki Maple Syrup. Any good brie and syrup will work, but local ingredients bring their own stories to the table!
