Blackberry Basil Balsamic Brie with Sweetened Pecans Recipe
This Blackberry Basil Balsamic Brie with Sweetened Pecans is a show-stopping appetizer that’s perfect for any gathering! The creamy brie pairs beautifully with the sweet and tangy blackberry sauce, while the candied pecans add a delightful crunch.
Ingredients
For the Blackberry Sauce:
- 1 1/2 cups fresh blackberries
- 1/4 cup sugar
- 1/4 cup water
- Pinch of salt
- 1 tablespoon balsamic vinegar
- 2 fresh basil leaves
For the Toasted Pecans:
- 1 cup chopped pecans
- 1/4 cup sugar
- Pinch of salt
- 1 tablespoon butter
Additional Ingredient:
- 1 wheel of brie cheese
Instructions
- Preheat your oven to 325°F (165°C).
- Prepare the brie cheese by trimming the top rind and place it on a parchment-lined baking sheet; set aside.
- To make the blackberry sauce – In a saucepan, combine blackberries, sugar, water, salt, and balsamic vinegar. Mash gently to break up the berries, then cook over medium-high heat until the sauce reduces and thickens (approximately 5-7 minutes). Remove from heat, add the basil leaves to infuse for 10 minutes, then discard the basil.
- To toast the pecans – In a skillet, toast the chopped pecans over medium-high heat, stirring frequently. When they become fragrant, add sugar, salt, and butter. Stir until the sugar melts and coats the pecans. Remove from heat and transfer to a plate to cool.
- To assemble, spoon the blackberry sauce over the brie, then sprinkle with toasted pecans. Place in the oven to warm the brie until softened, about 5-7 minutes.
- Serve warm with crackers or sliced baguette.
Notes
- Balsamic Vinegar Quality: Use good-quality balsamic vinegar for the best flavor in the sauce.
- Pecan Coating: Stir continuously while adding sugar to the pecans to prevent burning and ensure even coating.
- Avoid Over-Baking: Bake the brie just until softened, not fully melted, for the best texture.