- 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)
- 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.
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.
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.
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