Baked Brie with Berry Medley Compote

Elevate your appetizer game with our enticing Berries and Baked Brie. The creamy richness of brie cheese meets the vibrant burst of mixed berries, after being baked to perfection. This appetizer is a celebration of contrasts – the velvety texture of melted brie intertwining with the sweet and tart essence of assorted berries.



Berry Compote

  • 1/4 cup raw sugar
  • 2 tablespoons of orange juice
  • 1 tablespoon of water
  • 1 cup frozen blueberries
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blackberries
  • 1/4 tsp of cinnamon
  • 1 tsp of balsamic vinegar
  • 1/4 tsp of vanilla extract
  • 1 tsp of cornstarch mixed with 1 tsp of water

Baked Brie

  • 1-8 oz round piece of brie cheese sliced in half horizontally
  • 6 sprigs of thyme
  • Crackers of your choice


Berry Compote:

  1. In a 3 qt Sauce Pan, add the sugar, water, and juice and place over low heat. Stirring the sugar, heat until dissolved. Add your berries and cinnamon and stir to combine with the simple syrup type mixture in the pan.
  2. Bring this mixture to a simmer and let cook over low heat for 5 minutes. Add your vanilla and vinegar and continue for another 2-3 minutes. Finally add the cornstarch slurry, increase the heat to medium low and stir to combine, cook for 1-2 minutes, and remove from the heat. At this time the mixture should be thickened. Let cool.
  3. Preheat your oven to 400 degrees. To make the Baked Brie, take your 1 qt Mini Casserole and lay one of the halves of brie at the bottom. Top with the cooled berry compote. Lay 3 sprigs of thyme on top of the compote. Repeat with the other mini casserole.
  4. Bake uncovered for 8-10 minutes, or until the brie is softened. Remove from the oven, sprinkle with flakey sea salt and serve warm with crackers.

Pro Tip

You can also use 2 cups of a frozen berry medley from the grocery store instead of fresh.


All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.