This Baked Brie with Blackberries, Thyme, and Honey is a delicious update to a classic appetizer. And the result is a creamy and sweet dish that's ready in just 20 minutes and works for any occasion.
Topping creamy brie with fresh blackberries, sweet honey and thyme, gives this classic a juicy, delicious modern take that's quick, easy, and visually stunning! Your guests will be wowed!
Fresh blackberries: Blackberries are considered “aggregate” fruits, meaning that the berry is not just one fruit, but rather a cluster of small fruits called “drupes.” When ripe, their skin is delicate, shiny and black (if they are reddish, they are not ripe yet) with a fresh juicy sweet and tart flavor. Fresh raspberries or blueberries can also be used here if you can’t find blackberries. Do not use frozen berries, as they will become mushy.
Honey: Opt for a fruity local honey for this dish. When choosing honey a good rule of thumb to remember is that the darker the honey, the stronger the flavor.
Fresh thyme: I like using fresh thyme for this dish as it adds the perfect warm, aromatic flavor and pairs well with the blackberries and cheese. But other herbs, such as mint, lemon verbena, or parsley can be used here as well.
Brie cheese: Brie is a creamy, runny cow’s milk cheese named after the French province. It has a fruity, luxurious flavor and is ideal served at room temperature or slightly warmed. For a real treat, use a double or triple cream for this recipe, as both are super creamy.
How to make the recipe
1. Preheat the oven to 400°F.
2. In a small pie plate, combine the blackberries with honey and thyme. Bake for 8 to 10 minutes or until soft and bubbling. (image 1)
3. Meanwhile, using a sharp knife, cut the top rind off of the cheese, leaving the soft center exposed. (image 2) Place Brie in a small oven-safe dish.
4. Remove the berries from the oven and place them on top of the cheese. (image 3) Bake for 8 to 10 minutes, or until Brie is hot and gooey but still has its form. (image 4)
5. Serve right away with crackers
Storing the recipe
You can make the blackberry sauce ahead of time and allow it to cool then heat it up gently in a pan before serving it. The brie is best to eat in a single serving as it doesn't reheat as well the second time.
Unbaked brie will store in the fridge for as much as a month, depending on the 'best before' date. You can freeze the cheese before it is cooked but it can result in the rind being softer when cooked and may not hold its shape as well.
My favorite way to serve the brie is always with crackers but another great option is some freshly baked baguette with a little butter. A loaf of sourdough bread works really well for this. It also works well as part of a charcuterie board.
Brie rind is usually edible, as well as other soft cheeses such as Camembert and Boursault. The rinds are perfectly safe to eat since they are simply dehydrated, hardened outer layers of cheese that have been exposed to mold.
I prefer to leave the rind on for this dish. It will keep the brie's form, so it's better not to remove it. If you're going to bake it in a puff pastry shell, make sure the rind is removed so the cheese stays with the crust when served.
Brie goes great with sweet fruit, particularly peaches, figs, apricots, and plums. The sweetness and juiciness of stone fruits work well with the Brie's creamy texture, resulting in a simple yet satisfying treat.
Add grapes and berries to Brie if stone fruits are out of season. Given their connection to wine, grapes complement nearly every cheese. The slightly citrusy flavor of grapes is balanced by the creaminess of Brie, resulting in a delicious harmony of tastes.
The sweet flavors of berries and apples, on the other hand, contrast Brie. Fresh blueberries, blackberries, strawberries, and apple slices give Brie a crisp late summer flavor profile.
More appetizer recipes to try
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Baked Brie with Blackberries, Honey and Thyme
- 1 ½ cups fresh blackberries about 8 ounces
- 1-2 tablespoons local honey
- 1 teaspoon fresh thyme leaves
- 1 8 ounce wheel double-cream Brie cheese
- Preheat the oven to 400°F. In a shallow pie plate, gently toss the blackberries with the honey and thyme. Bake for 8 to 10 minutes until soft and bubbling.
- Meanwhile, using a sharp knife, remove the top rind from the cheese, cutting just the rind. Place the Brie in a small oven proof serving dish. Remove the blackberries from the oven and spoon them and the juices over the cheese. Bake until Brie is hot and runny but still has its shape, about 8 to 10 minutes.
- Serve right away with crackers.