We can guarantee your guests have never had something quite like this.
Pickled Blueberry & Brie Crostini
Chef Stephanie Banyas
10-12
25 minutes
25 minutes
Italian-American
Appetizers
We love a party recipe that you can make ahead; in this case, it's the pickled blueberries. They should be made the day before you plan to serve, or up to 3 days before.
Ingredients
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1 pint blueberries
- 1 cup white wine or red wine vinegar
⅓ cup white sugar
1 tbsp kosher salt
1 cinnamon stick
1 ½ tsp black peppercorns
- 1 Mason jar with lid, washed in very hot water and dried
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1 8 oz round Brie
1 baguette, sliced on the bias at ¼”
Ground cinnamon or allspice, to taste (~1 tsp)
Clover honey, to taste (~2-4 oz)
Olive oil, to taste (~1-2 tbsp)
Salt and pepper, to taste (~1-2 tsp)
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Directions
First, pickle the blueberries.
In a medium saucepan, boil the vinegar, sugar, salt, cinnamon stick and peppercorns. Remove from the heat and let cool 10 minutes.
Put the blueberries in the jar and then pour the vinegar mixture over the berries. If using multiple jars, evenly distribute the spices. Cover and cool. Once cool, refrigerate for at least 1 day and preferably up to 3 before using.
On the day you’re serving, prep the crostini.
Preheat your oven to 375°F. Place the brie on one sheet pan lined with parchment paper and bread slices on another sheet pan.
Sprinkle the cinnamon evenly over the brie. Bake for 10-15 minutes or until the cheese is oozing out of the brie and the top looks well-cooked. Bake the bread for 5 minutes, turn and bake for 2 minutes longer.
Remove the cookie sheet from the oven and use a spatula to remove the brie.
To serve, place brie on platter and pour honey over top. Using a slotted spoon, top the honey and brie with pickled blueberries.
Eat with crackers or crusty baked crostini. Serve remaining blueberries on the side.