A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love.
Welp, it’s official. The holiday season is here! If you didn’t know, I work as a Supermarket RD and the grocery store is on top of the holiday season craze. The second Halloween was over, those shelves cleared out to the clearance rack and the Thanksgiving/Christmas decorations and food items are filling the shelves to the brim.
Being a food blogger, I am ahead of the game too, testing recipes for the holiday season already. The holiday season is my favorite time of year! It’s all about family, friends, and FOOD!
I know that nutrition is not everyone’s top concern during the holidays. While it’s okay to indulge a little on holidays, I still always want to add a nutrition punch to my flavorful recipe creations.
Did you know? Wild blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants grow wild and are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens, giving Wild Blueberries their complex and delicious flavor with a mix of tart and sweet.
Make sure to stop over to the frozen section of the grocery store tour, because that is where you’ll find Wild Blueberries. Wild Blueberries are different from cultivated blueberries. For one, they are smaller than your regular blueberry and you can’t find them in the produce aisle. The Wild Blueberry crop (99% of it) is frozen. The little berries are individually quick frozen (IQF) at harvest locking in their nutrition and taste.
Since the Wild Blueberries are frozen, when warmed it does create more moisture. Too much moisture will create a soggy pastry crust. A simple (and healthy hack) is to add chia seeds to help thicken the Wild Blueberry mixture.
Yes, I know you’ll be excited to share these new Wild Blueberry facts at your holiday party. I’m sure you’ll have plenty of time because everyone will be huddled around this appetizer dish digging in for more.
- 1 cup frozen wild blueberries
- 3 tablespoons honey, divided
- 1 tablespoon rosemary, chopped
- 1 lemon, juiced and zested
- 1 tablespoon chia seeds
- 12-ounce wheel of brie
- 1 sheet puff pastry defrosted
- 1 egg, whisked
- ¼ cup sliced almonds
- In a small pot over low-medium heat, combine wild blueberries, honey, rosemary, lemon juice, lemon zest and chia seeds. Let simmer for about 10 minutes until mixture thickens. Let cool completely.
- Preheat oven to 400 degrees F.
- Roll the puff pastry into 12x12 inch square. Slice brie horizontally. Place of the brie, rind side down in the middle of the puff pastry. Add blueberry mixture evenly over brie. Place the other half of brie gently on top the blueberry mixture to cover.
- Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it as the glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
- Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with remaining honey and sprinkle with the remaining almond slices. Slide the Brie back in the oven and continue baking for another 10 minutes. Remove from the oven. Top with the remaining wild blueberry mixture and garnish with rosemary. Serve warm.
Love Wild Blueberries? Learn more and follow:
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