Baked Brie with Blackberry Black Pepper Honey Compote
Faith Kennedy
4
10 minutes
25 minutes
437
French
Side, Appetizer, Savory
A warm wheel of baked brie topped with a sweet and savory blackberry compote is one of those effortless appetizers that always feels special. The cast iron keeps the cheese warm long after it comes out of the oven, making it perfect for holiday gatherings, dinner parties, or an easy snack to share.
Ingredients
blank
No. 4 Lancaster Skillet
blank
2 tablespoons olive oil
Pinch of kosher salt
1 teaspoon fresh chopped rosemary (or ½ teaspoon dried rosemary)
1 pint fresh blackberries
3 tablespoons honey
Heavy pinch freshly ground black pepper
1 (8-ounce) round brie
Fresh rosemary sprigs, for garnish
Crackers, toasted baguette, or sliced apples, for serving
Directions
blank
Heat the olive oil in a saucepan over medium heat. Once shimmering, stir in the salt and rosemary. Let the rosemary become fragrant for about 30 seconds.
Add the blackberries and cook, stirring occasionally, until they begin to burst and release their juices, about 5 to 7 minutes.
Stir in the honey and season generously with freshly ground black pepper. Continue simmering for another 5 to 8 minutes until the berries have broken down and the mixture has thickened slightly. Remove from the heat and set aside.
blank
Preheat your oven to 350°F.
Place the brie into your Lancaster skillet. Using a sharp knife, score the top of the brie in a crosshatch pattern, making cuts about ½ to 1 inch apart. Be careful not to cut all the way through the cheese.
Bake until the brie is soft and slightly puffed, about 12–15 minutes for an 8-ounce wheel or 15–18 minutes for a 16-ounce wheel.
blank
Spoon the warm blackberry black pepper honey compote generously over the baked brie.
Return the skillet to the oven for another 3 to 5 minutes, just until the compote begins to bubble again.
Finish with fresh rosemary sprigs and serve immediately while the cheese is warm and melty.
Pair with toasted baguette slices, buttery crackers, apple slices, pears, or roasted nuts for an appetizer that's equal parts elegant and easy. Served in cast iron, the brie stays warm longer, so everyone gets that perfect gooey bite.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
Share:
Classic Parmesan Spinach & Artichoke Dip
Roasted Tomato & Broken Burrata Dip