Baked Brie with Blackberry Compote & Pecans

Ingredients (serves 4–6):

For the baked brie

• 2 small wheels of brie cheese (about 200–250 g each)

• 1 teaspoon olive oil or honey (optional, for brushing)

For the blackberry compote

• 1 cup fresh blackberries

• 2 tablespoons honey or maple syrup

• 1 tablespoon lemon juice

• ½ teaspoon vanilla extract

• Pinch of salt

Toppings

• ½ cup pecans

• 1 teaspoon butter

• 1 teaspoon honey or brown sugar

• Fresh thyme (optional)

• Fresh blackberries and pomegranate seeds (optional, for garnish)

For serving

• Crackers or toasted bread slices

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Instructions:

1. Prepare the pecans
   Heat a small pan over medium heat. Add butter and let it melt. Add pecans and honey (or brown sugar). Toast for 3–4 minutes, stirring constantly, until glossy and fragrant. Remove from heat and set aside.

2. Make the blackberry compote
   In a small saucepan, add blackberries, honey, lemon juice, vanilla extract, and a pinch of salt. Cook over medium heat for 6–8 minutes, gently stirring and lightly crushing the berries. The mixture should thicken but still have texture. Remove from heat and let cool slightly.

3. Bake the brie
   Preheat oven to 180°C (350°F). Place the brie wheels on a baking tray lined with parchment paper. Lightly brush the tops with olive oil or honey if desired.
   Bake for 10–12 minutes, until the brie is soft inside but still holding its shape.

4. Assemble
   Carefully transfer the warm brie to a serving plate. Spoon the blackberry compote generously over the top. Add the toasted pecans on top and garnish with fresh thyme, blackberries, and pomegranate seeds if using.

5. Serve immediately
   Serve warm with crackers or toasted bread. The brie should be creamy and gooey when cut into.

Tips:

• Do not overbake the brie, or it will collapse and leak.

• This dish works well as an appetizer or light dessert.

• For variation, replace blackberries with figs or raspberries.