• 1 wheel of double brie
  • ¼ cup fresh blackberries
  • 1 tbs blackberry compote or jam
  • 1 tbs pistachio nuts, roughly chopped Herbs for garnish (optional)

Blackberry Compote

  • 1 cup blackberries
  • 1/4 cup caster sugar
  • 1 tbs lemon or orange juice
  • 1 tbs water or Chambord (optional)
  • 1 tsp vanilla bean paste


Preheat oven to 180°C (350°F). Prepare the brie by shaving off the top of the white rind on one side. Position onto a tray lined with baking paper, then arrange fresh blackberries & scatter small dollops of blackberry compote in between the berries.

Bake for 10-15 minutes or until the brie is soft & gooey.

Sprinkle with pistachio nuts + desired herbs & serve immediately.

Blackberry Compote

Place fresh blackberries, caster sugar, lemon, water and vanilla in a saucepan and simmer over a low heat until sugar has dissolved and has thickened slightly, approx. 5-10 minutes. Do not boil. It will continue to thicken slightly as it cools.

Transfer bowl of compote to fridge & leave at least 1-2 hours before serving.

Kitchen Note 

Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Pita Bread Chips

To make quick pita dipping chips, cut pita bread into strips & arrange on a tray lined with baking paper.

Drizzle with olive oil, season with sea salt + black pepper & bake at 180°C (350°F) for 10-15 minutes or while the brie is baking, turning regularly, until hard & crispy.

This can be made a few days in advance & kept in an airtight container.

Kitchen Note

For extra flavour on the pita chips, chop a clove (or two) of garlic in half & rub into the pita before chopping.

Credit: Megann Evans

  • Serves
  • Prep
    5 min
  • Cook
    10 min