Baked Brie with Bacon Balsamic Blueberries

4.63 from 8 votes
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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.

Balsamic Blueberry Baked Brie Recipe Image with title

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…

Balsamic Blueberries on top of a round of melty baked brie cheese

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.

What You’ll Need

  • 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
Using a cracker to eat Balsamic Blueberry Bacon Baked Brie

Directions

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

  1. Place your wheel of Brie on a baking sheet or in a glass pie plate.
  2. Using a small paring knife, score around the top of the brie about 1/4-inch from the edge.
  3. 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.
  4. 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.
  5. 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

  1. Cook the bacon in a skillet until crispy. Drain on paper towels and l about 1 Tablespoon of the bacon grease in the pan.
  2. Reduce heat to medium-low and saute the shallot.
  3. Add the frozen blueberries, balsamic vinegar, maple syrup, and cinnamon to the pan, stir and bring to a simmer.
  4. Reduce heat to low and simmer until thickened.
  5. Remove from heat and stir in the bacon.
  6. 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.
Scoping up Balsamic Baked Brie with Bacon and Blueberries on a knife

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Picking up Balsamic Blueberry Baked Brie with a knife
4.6 from 8 votes

Baked Brie with Bacon Balsamic Blueberries

Baked Brie with Homemade Bacon Blueberry Jam is an ooey gooey, cheesy appetizer that's the ultimate combination of sweet and savory. A deliciously easy baked Brie recipe perfect for holiday parties!
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 17

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 Facts
Baked Brie with Bacon Balsamic Blueberries
Amount Per Serving (2 Tablespoons)
Calories 128 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 31mg10%
Sodium 213mg9%
Potassium 70mg2%
Carbohydrates 2g1%
Sugar 2g2%
Protein 6g12%
Vitamin A 175IU4%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

46 Comments
  1. Nikita

    5 stars
    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!

  2. Brianna

    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 ..

  3. Alli

    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

    1. 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.

  4. Simone

    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?

  5. Emily

    5 stars
    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?

    1. Brianne Cupcakes & Kale Chips

      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.

  6. Linda

    5 stars
    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.

    1. Brianne Cupcakes & Kale Chips

      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!

  7. Rhonda L

    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!

  8. Nan

    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!

    1. Brianne Cupcakes & Kale Chips

      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!

      1. Cheryl Kelly

        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!!

        1. 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!

  9. Whtiney Mullennex

    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!

  10. 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!

  11. 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 🙂

  12. 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!

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