Blackberry Brie Skillet
Time: 26 minutes
Serves: 8 – 10
A warm and gooey, one-pan appetizer, this seared Brie is topped with fresh blackberries, honey, and a sprinkle of fresh thyme. It’s perfect for spreading on crackers or slices of baguette.
Prep Time:
15 minutes
Cook Time:
11 minutes
Serves:
8 – 10
Perfect for:
30 Minute Dishes
New Years
Potluck Standouts
Bookclub Bites
Classics
Ingredients
- 1/3 Cup hazelnuts, chopped
- 1 Wheel (16 ounces) Brie
- 2 Tablespoons olive oil
- 4 Tablespoons honey, divided
- 1 Tbsp. fresh rosemary, chopped
- 1/8 Tsp. flaky sea salt, plus more for serving
- Black pepper, to taste
- 1 Package (6 ounces) Driscoll’s Blackberries
- Crackers or toasted baguette slices
Directions
- PREHEAT oven to 350°F.
- PREHEAT a cast iron skillet over medium heat.
- PLACE 1/3 cup chopped hazelnuts into skillet.
- COOK and STIR often 3 – 5 minutes until hazelnuts are browned.
- SET ASIDE toasted hazelnuts and RETURN skillet to heat.
- SCORE top of 1 wheel (16 ounces) Brie with a sharp knife to FORM a crosshatch pattern.
- POUR 2 tablespoons olive oil into skillet and HEAT until shimmering.
- DRIZZLE 1 tablespoon honey over Brie.
- PLACE Brie into skillet scored-side down and COOK 3 minutes.
- LIFT Brie slightly and CHECK for doneness and CONTINUE COOKING just until golden brown. Do not overcook.
- REMOVE Brie carefully from skillet and INVERT onto a plate and SET ASIDE.
- TURN OFF heat and POUR remaining 3 tablespoons honey into warm skillet.
- ADD toasted hazelnuts.
- ADD 1 tablespoon chopped fresh rosemary and ADD 1/8 teaspoon flaky sea salt and ADD black pepper to taste.
- ADD 1 package (6 ounces) blackberries and STIR gently to COAT.
- ALLOW mixture to rest about 3 minutes until blackberries are softened and rosemary is fragrant.
- BASTE Brie with some of the blackberry mixture.
- RETURN Brie to skillet scored-side up and BAKE 5 minutes.
- SPRINKLE with more flaky sea salt if desired.
- SERVE immediately while warm straight from skillet with crackers or toasted baguette slices.
