with Ile de France Brie

Recipe by: Oberweis At Home
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An easy baked brie recipe that's topped with brown sugar, candied blueberry granola, and raspberries soaked in a honey balsamic sauce.

4 Servings

Ingredients list:
  • 1 cup Banner Road Bye Bye Blues Granola
  • 1/2 cup granulated sugar
  • 1 tbsp unsalted Oberweis butter, melted
  • 1 wheel brie
  • 2 tbsp light brown sugar
  • 1/4 cup Bee Raw Maine Wild Rasberry honey
  • 1/2 tsp balsamic vinegar
  • 1/3 cup raspberries
  • Crackers or Bread for Dipping

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set nearby.
  2. Add granola, melted butter, and granulated sugar to a small pan over medium heat. Toss walnuts to coat and cook for 5 minutes until sugar has melted, stirring frequently so sugar doesn't burn. Once sugar has coated the granola, quickly transfer the granola to the parchment paper and spread out so that granola doesn't stick together. Let cool.
  3. Place brie in a rimmed baking dish (or cast iron skillet). Sprinkle top of brie with brown sugar.
  4. Bake brie for 12-14 minutes or until brie is heated through. Remove from oven and allow brie to cool for 5 minutes.
  5. While brie bakes, add honey and balsamic vinegar to a microwave safe bowl and heat for 1 minute. Remove from microwave, stir, then add raspberries and toss to coat. Let raspberries sit in warm honey balsamic mixture for 2-3 minutes.
  6. To serve, sprinkle candied granola on top of baked brie, then scoop out raspberries and arrange on top of granola. Drizzle honey balsamic mixture generously on and around the brie. Use crackers or bread for dipping.