Rosemary Berry Baked Brie

I blended sweet, roasted berries with melted brie and chopped rosemary, a combo that will surpass your expectations. This has been my go-to appetizer for a girls’ night with a good glass of wine and great company for a long time. This rosemary berry baked brie takes only 5 minutes to prep, and it’s bound to impress anyone who tries it.

This baked brie makes a gorgeous centerpiece for any cheese or appetizer spread. It involves minimal effort and is packed with outstanding flavors. For the perfect brunch date, I pair it with a blueberry margarita, prosciutto, and some crusty bread.

Blackberries and blueberries are roasted in coconut oil, brown sugar, and fresh rosemary. After roasting, the berries produce a sauce that is out of this world good, especially when combined with the creamy baked brie. This creamy, bursting with sweet and savory flavors appetizer is a show-stopper! Whether you are hosting a night with friends, a cozy dinner, or a holiday gathering, this easy yet elegant dish is a must. It pairs with crackers, toasted bread, and dried fruits.

Why you will love this recipe 

• This is an elegant dish: I love to set this appetizer out and show it off because it looks as good as it tastes. The beautiful berries are bursting with sauce, and when I cut the cheese, it just melts out in a gooey flow.   
• It is so easy to make: With just a few ingredients and three steps, this recipe is anyone’s. Mix the berries, bake the ingredients, and assemble them before serving. 
• It can be anything I want: It can be served as an appetizer, snack, or main dish in any way I want. 
• Sweet and savory: Creamy and savory, rich cheese mixed with sweet and tangy berries makes this the perfect pairing with anything.  

What you will need

• Brie round: I like President Brie because it is one of the creamiest, smoothest, softest, and velvety cheeses.
• Berries – If available, I like to use fresh, organic blackberries and blueberries from my local farmers’ market.
• Brown sugar – I add brown sugar to my berry mixture for a hint of sweetness and rich caramelization. 
• Coconut oil – For a subtle sweet hint and to help the berries stay fresh and moist while baking. 
• Fresh rosemary – A bit of finely chopped rosemary pairs well with berries to add a unique herbal depth and complexity. 

How to make 

For this recipe, I prefer not to remove the rind; it will maintain the shape of the brie. Removing the rind is better if you plan on baking it in a puff pastry shell so the cheese stays with the crust when served. The rind is dried, hardened outer layers of cheese that have come in contact with mold, and it’s safe to eat.

Preheat oven and prepare pan: First, I preheat the oven to 350 degrees F and spray a baking dish with baking spray. 

Place the brie: Next, I place a piece of parchment paper into the baking dish and place the brie on top. I do not cut the top off the brie because this helps it hold its shape. However, I score the top of the brie so it can breathe. 

Prep the berries: I put the berries into a pie pan and toss them with sugar, coconut oil, and rosemary, making sure they are all evenly covered.

Bake: Then, I put the cheese and berries into the oven and bake for 15-20 minutes. 

Assemble and serve: Afterward, I place the brie on a serving plate and spoon the berries on top, garnishing with fresh rosemary before serving. 

Puff pastry version:

Lay out the puff pastry on a lined baking sheet. Place the brie round on top of the puff pastry. Coat the fresh berries in coconut oil and brown sugar. Top the brie with half of the berry mixture. Add the other half to a baking dish and bake.

Fold the dough over the top, cutting off excess dough. Sprinkle brown sugar on top. Bake at 350ºF (175°C) for 30 minutes; the pastry should be golden brown. Let cool for 10 minutes before serving. Garnish with fresh rosemary and serve with the baked berry mixture.

Expert tip

How do we know if the brie is ripe

Because it is not exactly a cheap cheese, I always want to pick the best one. First, I look for a plump wheel slightly bulging within the rind and does not feel too soft or hard. The rind should be thin, papery, smooth, and at one with the body. I avoid anything crusty that is separated from the cheese. The texture should be creamy inside and satiny outside. 

There are three types of brie. Traditional brie is made with cow’s milk and is known for its creamy, buttery, and mild flavor. Goat’s milk brie is tangier and distinctly sour but not overly so. Triple cream brie has a higher fat content with a more prosperous and creamier texture. Finally, choose a cheese closest to its peak ripeness date for the most developed flavor. 

More tips to consider

• Be sure to score the top of the brie to let it breathe. Just a few slices are fine. Some people make a design on the top of the cheese. 
• Let the brie come to room temperature before starting so it bakes evenly. 
• Ensure the brie is ripe enough before using it, or it may not melt properly. 
• Do not overcook the brie, or it will be tough and rubbery. 
• If berries are not in season, frozen berries will work just fine. 

Recipe variations and add-ins:

• Other berries: I sometimes use strawberries and raspberries instead of blackberries and blueberries. 
• Different fruit: In fact, I have used other fruits like peaches, pears, apples, and cherries too. They all taste amazing. 
• Spicy brie: To add a kick to this delicious cheese appetizer, sometimes I sprinkle a pinch of red pepper flakes in the berry mixture. 
• Go nuts: Adding chopped pecans or walnuts to this brie gives this dip a lovely nutty taste and crunchy texture. 
• Other herbs: In addition to rosemary, I sometimes use cinnamon, ginger, lavender, nutmeg, and lemongrass. 

Serving suggestions:

One of my favorite ways to serve this rosemary-baked brie is with crostini, sliced green apples, and assorted crackers. It also goes well with my crispy air-fried zucchini fries or veggie chips. Just about anything that can be dipped into cheese is perfect for this appetizer. Its silky, mellow flavor and a hint of tanginess also pair well with many different beverages and wines. 

This cheese, with the sweet berries on top, is also child-friendly. My kids love to dip fruits and crackers into the gooey cheese. When I make my air-fried banana chips, they devour them in this stuff. I serve a light blueberry crisp for dessert to keep the theme going.

How to store leftovers:

• Refrigerate: Leftovers can be saved in a sealed container for up to three days in the fridge.   
• Freezing: Freezing is not recommended.   
• Reheating: You can reheat in the oven for 10 minutes at 350 degrees F.  

Frequently asked questions

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