It’s no secret that we geek out over cheese. We also geek out in the height of berry season when you pluck those plump little suckers right off the vine and pop them like candy. This recipe is the best of both worlds – oozey gooey brie with locally picked blackberries...a match made in cheese heaven!
1 8-ounce wheel Brie cheese
1 garlic clove, sliced thin
1 Tbsp chopped fresh rosemary
1 Tbsp extra virgin olive oil
1 pint blackberries
Round loaf for serving
Preheat oven to 350F. Place cheese wheel on a lined baking tray. Cut a large X on the top of your brie and wedge the garlic slices and rosemary under the flaps. Drizzle with olive oil.
Place into oven and bake for 15 minutes. Remove, pile blackberries onto the top, and place back into oven for 5 more minutes. Let rest for 3 minutes, and serve with fresh bread, a toasted baguette, or crackers.