Spicy Blueberry Baked Brie
My first year living in Victoria I attending the delicious Meat & Cheese Festival and yes, it was as amazing as it sounds. And I was surprised to find that the booth I kept going back to did not involve meat, cheese or even booze, but jelly. O.M.G their jellies. Specifically, the Blueberry Garpeno Jelly from Catie’s. I had way too many samples of that delight. I definitely bought a few jars at the festival shop.After discovering that this jelly was absolutely perfect with warm, melty brie cheese and subsequently eating it all, I decided to try and recreate the flavours at home. I opted to use chilli flakes for the spice instead of jalapeño because I can’t be bothered to buy a whole jalapeño when I only need 1 teaspoon. But if you have some on hand, feel free to substitute it in place of the chilli flakes. Dive right into this little dish of heaven with any carb like toasted baguette or crackers. I hope you have sweet brie dreams. Xo.
Servings: 4
Calories: 227kcal
Ingredients
- 1 small wheel brie cheese about 8 ounces
Jelly
- ½ cup blueberries fresh or frozen
- 1 tsp lemon juice
- 2 tbsp brown sugar
- 1 small clove garlic
- ¼ tsp crushed chilli flakes
- pinch of sea salt
Instructions
- Preheat oven to 350F.
- Unwrap the brie and using a small sharp knife, score the top of the brie rind in a criss-cross type fashion.
- Place the brie in a small baking dish or large ramekin.
- In a small saucepan, add the jam ingredients and cook over medium heat, crushing the blueberries gently with a spoon or spatula to release some juice.
- Cook for about 20 minutes or until jam is thick and saucy.
- Pour the jam over the brie and place in the oven.
- Bake for 20 minutes or until the brie is fully melty and bubbly.
- Serve immediately with all the carbs.