About Raspberry and Walnut Baked Brie
Oh, baked brie.
I’ve only just come to know you, but now I’m wondering where you’ve been all my life.
Seriously, brie, you couldn’t be bothered to show up until my 30’s?
Three whole decades?
Not cool, brie. Not cool.
Brie is a mild and creamy cheese, which also makes it the perfect base for the best sweets – sugar, honey, fruits, you name it. I’ve had baked brie before, but I was always a little nervous about making it at home. This was my maiden voyage in the land of homemade baked brie, and I have to say it turned out very, very, very well.
So for those brie professionals out there, you can probably spot my noobness based on the fact that I didn’t cut the top of the brie before I baked it. I knew this was an option, but I was a little nervous about the brie being too gooey (since that’s how I like it) and running amuck all over the pan before I had a chance to decorate it. So if you’re feeling braver than I am, feel free to chop off the top of the brie and get to baking. If you want more presentation and control, leave the top on – it doesn’t harm anything and lets you get real pretty with the presentation.
Because, you guys, those raspberries?
Those walnuts?
That honey balsamic and the sprinkling of brown sugar?
They taste as good as they look.
More great raspberry recipes
Baked brie is also kind of a “community” dessert – you can either have your own wheel or give everyone a spoon. I’m going to guess I’m more of a “have your own wheel” kind of girl, seeing as I shamelessly devoured this whole thing just a few minutes after taking these pictures.
an old friend of mine may or may not have been in the house at the time. I may or may not have forgotten to share a bite with him.
However, I did let him taste test the raspberries in the honey balsamic sauce.
That’s gotta count for something, right?
Recipe Details
Raspberry and Walnut Baked Brie
Ingredients
Instructions
Preheat oven to 350 F. Line a
baking sheet withparchment paper and set nearby.Add walnuts, melted butter, and granulated sugar to a small
spatula over medium heat. Toss walnuts to coat and cook for 5 minutes until sugar has melted, stirring frequently so sugar doesn't burn. Once sugar has coated the walnuts, quickly transfer the nuts the parchment paper and spread out so that walnuts don't stick together. Let walnuts cool.Place brie in a rimmed baking dish (or cast iron skillet). If you don't like the rind, trip off the top of the brie. Sprinkle top of brie with brown sugar.
Bake brie for 12-14 minutes or until brie is heated through. Remove from oven and allow brie to cool for 5 minutes.
- While brie bakes, add honey and balsamic vinegar to a microwave safe bowl and heat for 1 minute. Remove from microwave, stir, then add raspberries and toss to coat. Let raspberries sit in warm honey balsamic mixture for 2-3 minutes.
To serve, sprinkle candied walnuts on top of baked brie, then scoop out raspberries and arrange on top of walnuts. Drizzle honey balsamic mixture generously on and around the brie. Use crackers or bread for dipping.
Recipe Notes
Candied walnut recipe from Natasha's Kitchen.
My an old friend of mine loves Brie and he is going to love this!
😀 Thanks! If you guys end up making it, I’d love to hear what he thinks!
Mouthwatering! Wishing I had some brie lying around now.
😀 Thanks Jerry! I already need to pick up more of this myself.
Oh this looks decadent and divine! I just had to share this treat! Yummo!
Thanks J! 😀
Looks delicious!! Thanks for the recipe.
Thanks Ria! If you make it, I hope you like it 😀
This is absolutely amazing. Looks delicious!! Thanks for the amazing pics and recipe.
Thank you Ria! 😀
Next time try it with peach jam, brown sugar and hazelnuts! Sooooo good.
LOVE those ideas! Will put them on my list 😀
I have never eaten Brie. This looks yummy. I would prolly substitute the walnuts with pecans. I’m a newbie so I have a dumb question. Does this have to be eaten immediately? I want to make one for Thanksgiving if you can make it earlier in the day.
Well, I had to improvise on the candied nuts. Your recipe says 1/2 c sugar. I checked the link when it didn’t look right and the original recipe calls for 1/4. Unless you’re making a double batch, don’t use that much sugar! It definitely doesn’t work. Hopefully the rest of it goes according to plan.