Baked Brie with Bacon Balsamic Blueberries
Balsamic Blueberry Baked Brie with Bacon is the kind of ooey gooey appetizer that will make your heart go aflutter. Whether you dip crackers, apple slices, or a spoon, this swoon-worthy sweet and savory snack is sure to disappear at any party. It’s an easy gluten free appetizer recipe perfect for any occasion.
Originally published March 28, 2018.
Raise your hand if you feel like you are socially awkward?
I totally do. I make it through the “Hi, how are you, and how is your family?” stage, but beyond that I kind of lose it.
Sometimes I just don’t say anything. As the science-geek-turned-food-blogger-recluse that I am, I feel like I either stick out like a sore thumb or blend into the background totally unnoticed or totally uninteresting.
Worse than that is when I latch on to one thing someone says and then start rambling endlessly about myself or some totally obscure topic. I try to stop myself, but once I get going, well, it’s just a slippery slope.
I think I just need more practice. Soooo, who wants to invite a social misfit to some parties? Any takers? I’ll bring appetizers.
Because what I lack in social skills I make up for in my ability to provide deliciously melty Baked Brie recipes. We can go classic with Caramelized Apple Baked Brie. Give it a bit of tropical flair with Pineapple Pecan Baked Brie.
Or perhaps my piece de resistance…
Baked Brie with Balsamic Blueberries
This baked Brie recipe has a delectable combination of rich and savory flavors with the perfect amount of tangy sweetness.
A simple mixture of blueberries and balsamic vinegar is simmered together while a wheel of baked Brie cheese gets melty in the oven. Add just a bit of bacon for the perfect amount of smoky salty flavor and you have a cheesy blueberry appetizer worthy of any special occasion.
You only need a few things to make Blueberry Balsamic Baked Brie.
Ingredients
- Brie cheese – this recipe makes enough topping for the larger 17 oz. wheels of Brie that you often find at Costco.
- Bacon – optional if you want to make this vegetarian-friendly
- Shallot
- Frozen blueberries
- Balsamic vinegar
- Maple syrup – use real maple syrup, not pancake syrup
- Cinnamon
- Crackers, baguette, apple slices, etc. for serving
Directions overview – scroll to the recipe card for the full set of instructions
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
To bake the Brie
- Place your wheel of Brie on a baking sheet or in a glass pie plate.
- Using a small paring knife, score around the top of the brie about 1/4-inch from the edge.
- Bake the Brie in the oven at 350°F for about 15 minutes. Alternatively, a quick option is to microwave it for 3 to 5 minutes.
- Remove the Brie from the oven and use a butter knife or small spatula to gently separate the top of the rind where you scored it from the cheese. It should peel off quite easily.
- While it is in the oven, prepare the topping and pour it over the top of the Brie after you take it out of the oven.
To make the blueberry topping
- Cook the bacon in a skillet until crispy. Drain on paper towels and l about 1 Tablespoon of the bacon grease in the pan.
- Reduce heat to medium-low and saute the shallot.
- Add the frozen blueberries, balsamic vinegar, maple syrup, and cinnamon to the pan, stir and bring to a simmer.
- Reduce heat to low and simmer until thickened.
- Remove from heat and stir in the bacon.
- Pour on top of the prepared Brie. Serve immediately with crackers, bread, or fruit slices for dipping.
Brianne’s pro recipe tips
- If you can’t find a large wheel of brie (I bought mine at Costco), you could just have more berries on one of the smaller rounds from the grocery store, or use half and save the rest of the berry mixture for another use. It’s delicious on top of grilled chicken, especially if you’ve marinated it in Balsamic Blueberry Dressing.
- Baked Brie is best served immediately. While it can be rewarmed, once it has been melted and cooled completely, it does not tend to achieve that same melty consistency as it had previously. But it is still delicious.
- As mentioned, you can make this vegetarian by skipping the bacon and cooking the shallot in a tablespoon of olive oil.
- Generally, Brie cheese is considered gluten free. In the past, there were concerns that it might not be due to the source of the mold spores used to make Brie. However, there has been repeated testing that shows Brie to have undetectable levels of gluten regardless of the source of the mold spores. If you have a severe sensitivity or are unsure, you might want to consult a doctor or avoid it altogether.
More blueberry recipes
- Blueberry Cheesecake Smoothie
- Balsamic Blueberry Vinaigrette Salad Dressing
- Gluten Free Almond Blueberry Mini Muffins
- Banana Blueberry Frozen Yogurt Pops
- Frozen Blueberry Margaritas from Cooking with Curls
- Blueberry Fool from She Wears Many Hats
- Blueberry Buttermilk Sherbet from Brown Eyed Baker
Balsamic Blueberry Bacon Baked Brie Recipe
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Balsamic Blueberry Baked Brie with Bacon
Ingredients
- 17 oz brie cheese*
- 4 slices bacon (see note)
- 1 shallot minced (2 Tablespoons)
- 1 cup frozen blueberries (I used Mountain Peak Organic Blueberries from Cascadian Farm)
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon pure maple syrup
- 1/4 teaspoon cinnamon
- Crackers, toasted baguette, apples, etc., for serving.
Instructions
- Preheat oven to 350°F.
- Place brie round on baking sheet. With a sharp knife, cut into the rind on the top of the brie about a quarter inch from the edge. Do not remove the rind.
- Bake 15 minutes, or until cheese is soft and melted.
- While the Brie is baking, in a skillet, cook the bacon until crispy. Remove bacon from the pan and place on paper towels. Leave about 1 Tablespoon of the bacon grease in the pan.
- Reduce heat to medium low, add shallot and sauté for 1-2 minutes or until they become translucent.
- Add the frozen blueberries, balsamic vinegar, maple syrup, and cinnamon to the pan, stir and bring to a simmer.
- Reduce heat to low and simmer for about 8-10 minutes until the liquid is reduced and the mixture is thickened.
- Remove from heat and stir in the bacon.
- Move the hot brie to a serving plate. Carefully remove the top rind using a sharp knife to separate it, if needed.
- Top brie with blueberry mixture and serve with crackers, baguette, apple, etc.
Notes
- Recipe adapted from the U.S. Highbush Blueberry Council and RecipeGirl.
- If you can’t find a large wheel of brie (I bought mine at Costco), you could just have more berries on one of the smaller rounds from the grocery store, or use half and save the rest of the berry mixture for another use.
- If you want to make this vegetarian, omit the bacon and use 1 Tablespoon of olive oil in the pan for making the topping.
Nutrition
Enjoy!
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Nikita says
I made this today with a 200gram/7oz brie. So I cut the recipe in half and baked it for 10 minutes. It was perfect. Thank you for sharing it!
Brianne @ Cupcakes & Kale Chips says
So happy you enjoyed it!
Brianna says
Hey Brianne, I’m Brianna!
I loved your recipe, thank you a million! I had never tried anything like this, and it turned out so good! I’m trying to see if I can omit the bacon and use a different grease ..
Brianne @ Cupcakes & Kale Chips says
Hi Brianna! Definitely an unexpected flavor combo, but it works. You can probably just use butter or a neutral oil. I’d just check the salt since the bacon adds some saltiness to enhance the sweet blueberries.
Alli says
Hi, I hope you still read comments on these posts 🙂 I’m just curious, as I have 3 huge blueberry bushes that will be pumping out berries over the next couple of weeks. To use fresh berries for this recipe, do I need to smash them, do I need to add liquid (to compensate for the liquid that would defrost off frozen berries), is the cook time less?
This looks fabulous and I can’t wait to try it
Brianne @ Cupcakes & Kale Chips says
Yes, I got a bit behind on comments because summer is crazy with the kiddos. I don’t think you need to smash them, but you might need a little extra liquid. However, with the balsamic and a bit of coking, even the fresh berries will give off some liquid, so I wouldn’t add much or hold off rill you let it cook a bit.
Simone says
Looks lovely. Think I could prep the blueberry topping mixture a day or two ahead and just warm it prior to adding it to the cheese?
Brianne Cupcakes & Kale Chips says
Hi Simone,
I’ve never tried, but I think that would work just fine! I hope you enjoy the baked brie!
Emily says
Looks amazing ! Were you saying you did cut the top of the Brie off , or you only made a circle around the top of the rind and left it on?
Brianne Cupcakes & Kale Chips says
Thank you, Emily. You cut a circle around the top before it goes into the oven so that it’s easier to remove after the cheese has melted. You can leave it on during baking if you’d like.
Linda says
This looks amazing. I’ll be making this very soon. Question, please. I assume that the cooked bacon is very finely chopped? I would think that blackberries would be good if you wanted to try a different fruit. Thanks.
Brianne Cupcakes & Kale Chips says
Hi Linda!
Blackberries sounds like a fantastic fruit option for the baked brie! As for the size of the bacon, I chop mine just a little bit bigger than the bacon pieces you can buy at the grocery store. If you watch the video in my post, you can see the size of mine. Good luck and I hope you enjoy the recipe!
Rhonda L says
I never thought of combining blueberry and bacon. Hmmm. Sounds delicious. I’m making this for date night with the hubby. Thanks for a great idea!
Brianne Cupcakes & Kale Chips says
You’re very welcome, Rhonda. I hope that you and your hubby enjoy the brie!
Nan says
Can you describe how to cut the rind in the brie? 1 cut or several cuts…..not sure what you mean. Picture of that stage of recipe!
Brianne Cupcakes & Kale Chips says
Our apologies for the delay in responding, Nan.
I typically turn the wheel on it’s side, or lay it flat (whichever is most comfortable for you), then carefully with a sharp knife cut a thin layer off of the top. This usually gets most of the rind off, and it’s OK if you leave a little. Some people actually enjoy eating the rind!
Cheryl Kelly says
This looks incredible! I am confused as to the cutting of the top of the rind though. In your instructions in step2 you say to cut into the rind on the top of the brie about a quarter inch from the edge. Do not remove the rind. Is this one cut or all the way around?
Then in step 9 you say to Carefully remove the top rind using a sharp knife to separate it, if needed.
Could you please update to add more detailed instructions? Thanks so much! I may have to make this for Christmas Eve or earlier for just me if I can’t wait!!
Brianne @ Cupcakes & Kale Chips says
Cheryl, make one cut all the way around the top before baking to kind of score a circle into the top. This helps keep it together while baking. Then you remove that circular piece after it bakes. It should peel right off, but you can use the knife to help scrape off any cheese that sticks to the rind. Does that make sense? Enjoy! I want to make this again myself!
Lowanda J says
I love me some brie! I will definitely have to try this! Looks ooey gooey delicious! Found you over at Wine’d Down Wednesday!
Brianne @ Cupcakes & Kale Chips says
Thanks for stopping by!
Whtiney Mullennex says
Oh. My. Goodness. My mouth is watering so much right now! Brie is not a cheese I have very often, but this recipe warrants a change in that habit. Thanks so much for sharing! Merry Christmas!
Brianne @ Cupcakes & Kale Chips says
You definitely have to give it a try!
the cape on the corner says
oh em geeee that looks amazing.
Brianne @ Cupcakes & Kale Chips says
Thanks so much! It was incredible!
amanda @ fake ginger says
Giiiirl, I am the queen of awkward small talk. I just don’t have it in me. I wanna know your life story the second I meet you, I don’t want to chitchat about the weather.
This brie! I was planning brie for Christmas Eve and I’m thinking this is going to be it!
eat good 4 life says
Brie is one of my favorite cheeses to enjoy around the holidays. Great combo!
Brianne @ Cupcakes & Kale Chips says
Me too! We often have it at holiday gatherings!
Gina @ Running to the Kitchen says
Baked brie is the best appetizer, hands down. The addition of blueberries is such a fun departure from the typical cranberries this time of year (and I like them better any way!) Also, you could totally stand there and be a blubbering fool in a conversation, but I wouldn’t notice if I was stuffing my face with this 🙂
Brianne @ Cupcakes & Kale Chips says
Yes, it’s nice to have a break from the cranberries, which is why these Cascadian Farm berries are so great. Fresh taste in the winter!
Serene @ House of Yumm says
Who needs small talk when there’s snacks?! That’s the trick! And this looks like the perfect snack to keep everyone busy 🙂
Deborah says
Where has this been all my life? Brie and blueberries are two of my favorite things – I’ve never thought to combine them!
Brianne @ Cupcakes & Kale Chips says
Haha, you totally need to try it!
Lisa @ Wine & Glue says
This looks amazing!! And I’m all about shoving this in my face instead of making small talk 🙂
Brianne @ Cupcakes & Kale Chips says
That sounds like a good plan!
[email protected] Cooking on the Front Burner says
I love brie and who doesn’t right? The topping looks amazing and a perfect app for the holidays!
Brianne @ Cupcakes & Kale Chips says
Anyone who doesn’t has no idea what they are missing!
Dorothy @ Crazy for Crust says
I could LIVE on brie. And then you add that topping????? Yes please!!
Brianne @ Cupcakes & Kale Chips says
I could too!
Cookin Canuck says
Small talk is not my thing either – unless I’m talking about food and then you can’t shut me up. 🙂 This gorgeous baked Brie is something I could babble about all day long.
Brianne @ Cupcakes & Kale Chips says
I totally hear you! I can talk food forever!
Becca @ Crumbs and Chaos says
I am at a loss for words over how delicious this combination sounds…I wouldn’t be doing much talking because I’d be too busy diving into this !!
Brianne @ Cupcakes & Kale Chips says
Oh my gosh, that is totally true!
Amy Stafford says
I love brie and adding fruit is the perfect way to serve it up. I will have to pick up some Mountain Peak Blueberries when I am at whole foods this week.
Brianne @ Cupcakes & Kale Chips says
Fruit and cheese is a winning combo!
Kacey @ The Cookie Writer says
I was just thinking last night how great balsamic is with fruit (after reading some rage-inducing posts where people think balsamic does not belong with fruits!) This looks so yummy!! And do not worry, I feel I am awkward, too! I always think before I speak and worry what people will say. However, I do love hiding behind my computer and chatting with other food bloggers with no issues, surprisingly!
Brianne @ Cupcakes & Kale Chips says
What?!?! I love fruit and balsamic!