Oven Baked Brie with Blackberries, Rosemary, and Toasted Walnuts
Coming in hot (literally) from a peaceful hideaway in the woods.
We are in Deep Creek this weekend for our 2nd annual friends trip! The next few days for me will be filled with board games, movies, wine, sweatpants, and… a whole lot of brie.
To be honest, this kind of weekend is exactly what I’m craving right now. I have been feeling a little burnt out and disappointed in myself that I haven’t gotten to share all of the content I had planned between travel and work obligations. I’m usually good at allowing myself grace, but this week in particular has been difficult. The feeling like I should be sharing more, connecting more, accomplishing more, etc, etc. has been on my mind lately, and it can become exhausting.
I am planning on a full digital detox for at least 1 of the days while we are away. Usually on weekends at home, I avoid posting to my Instagram feed, but I still get sucked into my email and Instagram stories on a constant basis. I hate to admit it, but I haven’t done a “real detox” in far too long.
Being passionate about what I do is what makes it so difficult for me to disconnect, but it is necessary in order to regain balance and continue loving my work. So, with that being said, ditching my phone this weekend to journal, meditate, and simply be in the moment with our friends (and indulge in a ton of cheese) should be the cure I need.
This brie recipe is the PERFECT appetizer for a weekend like Deep Creek because it is ridiculously simple and low-maintenance to make. Also, it goes without saying that no one can resist the rich and gooey cheese with crackers or a baguette. I am already predicting that the entire cheese wheel will be devoured before our first round of Cards Against Humanity even begins.
This recipe is almost so easy that I struggle to call it a “recipe” at all. Essentially, the only requirements are warm brie, your favorite fruit/nut/herb combo, and vehicles to scoop with. There were a few different recipes online for oven baked brie, but many of them did not remove the top layer of the rind. In my humble-cheese-loving opinion, that is the best part. I love how the edges act as a cup to hold in the yummy toppings, and without causing a huge mess, your guests can simply scoop from the top making it a true finger food. It reminds me of a bread bowl of soup, but obviously BETTER because cheese.
8.5 oz brie (1 whole brie wheel)
Preheat oven to 350F.
Place brie on a sheet pan lined with parchment paper, or in a non-stick pan/skillet. Note* whatever you bake it in should be used to serve as well; it is difficult to transfer after warm.
Slice off the top rind on the brie, discard.
Place in oven and bake for 15 minutes, or until brie is melted in the middle.
While brie is baking, place pecans in a non-stick pan. Toast over low to medium heat, stirring occasionally until they have a nice crisp, about 10 minutes. Remove from pan and chop into pieces.
Carefully remove brie from oven. Top with blackberries, quartered figs, roasted pecans, and garnish with rosemary (chopped and sprigs). Drizzle honey over top as desired.
Serve immediately with your favorite crackers or a french baguette!
What is your go-to appetizer for entertaining? Comment on my latest Instagram photo and tell me, or tag me in your homemade Oven Baked Brie!
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xo Anna Elizabeth