This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!
This is one of my go to appetizers anytime of the year but especially around the holidays. Who doesn’t love gooey cheese and warm bread? Topped with blueberries bursting with flavor and seasoned with thyme, rosemary and a little red pepper flakes, it’s the perfect balance of fruit to cheese to bread.
I’m telling you right now you should pick up double ingredients and make two of them. They go quick. And if you’re like me you probably have most of the ingredients on hand. I keep blueberries by the boxful around here and always have a can or two of refrigerated biscuit dough.
I usually have a bundle of fresh herbs in the fridge (it goes a long way!) or I’ll sometimes forage them around my hood. Ha! This is actually my third attempt at an herb garden but technically it’s not my fault they all died because I was over watering them cause I didn’t know Mr. A was also watering them and then this one time my basil just fried in the sun. It was sad. I don’t know what happened but that’s neither here nor there. And……. I should stop right now because you’re probably not even reading this anymore which is totally fine. Make this right now. You won’t regret it! And if it changes your life like I know it will, send me a shoutout on the gram! I love when you remake my recipes. Means the world. Hope you enjoy! Oh yeah and one more thing. Scroll down for the recipe and pics of Milly helping me with the final touches! She’s the yummiest!
Baked Brie & Blueberry Wreath
by Brandi Milloy
1 (8-ounce) round Brie or Camembert cheese
1 (16.3-ounce) tube of biscuit dough like Pillsbury Grands!
3/4 cup frozen blueberries or 1 (6-ounce) basket of blueberries
1/4 teaspoon red chili flakes
1/4 teaspoon rosemary, minced
1/4 teaspoon thyme leaves
1/2 teaspoon flaked sea salt like Fleur de Sel
Directions
Preheat oven to 350°F and cover preferably a pizza stone (because it cooks evenly and provides a crispy bottom) or a baking sheet with parchment paper.
Remove top of cheese round by carefully slicing the top of the rind off. Place cheese round in center of baking sheet with cut side up. Open biscuits and cut into quarters. Roll each piece of dough into a ball and place around cheese round until you have two rows of dough balls around the cheese. Bake for 25-30 minutes or until bread is cook through and golden brown. .
Meanwhile, into a saucepan, add blueberries, red chili flakes, rosemary and thyme. Cook on medium low for 2-3 minutes or until blueberries start to darken and burst. Remove from heat and pour blueberry mixture on top of cheese. Garnish with fluer de sel and herbs as desired!
