Baked Brie with Jezebel Blueberries

There are few things in life more perfect than a Friday or Saturday evening spent on the back deck with a drink in hand.

Painted in Waterlogue

It’s one of my happy places.

Typically it’s more of an “appy” hour for us, with a delicious bite or two to accompany our conversation and drinks.

This past Saturday night I was craving cheese.  But I didn’t want to be boring with a cheese plate.

And we had some blueberries in the fridge that needed to be used.

And Big Guy was determined to use a jalapeno fresh from the garden.

Taking a lead from a recipe I saw in Southern Living, I came up with a baked brie and blueberry appetizer.


In a small bowl, I tossed 1/2 to 1 cup (a huge handful) of blueberries with 2 tablespoons pepper jelly, a good squeeze of spicy mustard, 1/2 of a jalapeno (minced), salt and pepper.

Preheat the oven to 350 degrees and cut the top rind off the brie round (I used an 8 ounce round, preferably one that comes in the wooden box).  Place the cheese back in the box and set on a baking sheet.

Bake for 10 minutes.  Add the blueberry mixture to the top of the brie and bake for 5 more minutes or until the cheese is melting.

This appetizer is perfection!  Salty, sweet, a little spicy, cheesy and the blueberries pop in your mouth.

blueberry brie

Paired perfectly with Mumm Rose Champagne.

And a side of conversation.


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