Baked Brie with Roasted Cherries

79 Comments

My friend has a fruit orchard. In spite of a late freeze, the cherry trees were prolific this year, and at the beginning of June I went over to relieve her of some cherries!

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Although there’s nothing much better than just popping a fresh cherry in your mouth, I decided to do something with these fresh cherries, but without baking the obvious pie.

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I thought about ice cream, but then I settled on an idea I’d spotted in a cookbook a while back – roasting the cherries.

My friend told me to refrigerate them, as they’re easier to pit when they’re cold, so that’s where they went for a few hours.

I sorted the cherries, throwing away any questionable ones, rinsed them and let them drip dry.

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My friend gave me another tip – how to pit the cherries without using the olive/cherry pitter. A paper clip!

You insert one rounded end of a paper clip into the dent where the stem was, and simply “scoop” out the pit. This works especially well when the cherries are ripe.

I love brie in general, but if you’ve never had a goat brie, you’re mising out! However, regular brie will substitute in this recipe.

So here’s what I did.

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Baked Goat Brie topped with Roasted Cherries

Fresh pitted cherries, approximately 8 ounces
2 tablespoons butter
1 tablespoon white sugar
1 tablespoon cherry or pomegranate syrup
1 teaspoon balsamic vinegar
1 small goat Brie

Preheat the oven to 400 degrees.

Melt the butter over low heat in a small saucepan. Add the cherries and sugar, stir gently and remove from the heat. Place the mixture in an oven-proof baking dish.

Roast the cherries, watching them carefully. It should only take about 15-20 minutes. You’re not drying them, just caramelizing them.
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Remove the baking dish from the oven. Because these cherries were so juicy, I gently removed to cherries using a small, slotted spoon, and poured the remaining liquid in a small saucepan.
I gently reduced the cherry juice until a syrup, then added the cherry syrup. I reduced a few minutes longer, then added the balsamic vinegar.


Meanwhile heat the goat Brie ever so gently in the oven or microwave. You don’t want to cook the cheese, just begin the melting process.

To serve, place the Brie on a serving plate and cover with the roasted cherries.

After the reduction has cooled slightly, carefully spoon it over the brie and cherries.

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I also added a few sprigs of thyme, and served the brie with toasts.

If the brie is nicely warmed, it should pour out of its casing when cut into.

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The cherry juice, reduction and molten cheese made a beautiful design that wasn’t anticipated!
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This hors d’oeuvre turned out to be one of the tastiest I’ve ever created, in my humble opinion. And, it’s beautiful.
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The ratio of ingredients will definitely depend on the sweetness and juiciness of the fresh cherries!

79 thoughts on “Baked Brie with Roasted Cherries

  1. Wow, Mimi, this looks great. I love fruit and cheese together, though it isn’t a very French thing to do, except perhaps in the Basque area, where Ewe’s milk cheeses are often paired with black cherry jam. And oozing baked cheese like your beautiful brie is just the best; I recently had camembert on the barbecue, we gobbled it up in minutes. I can imagine the smell and the texture of this combo, it must be delicious, and it certainly is beautiful.

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    • Thanks you so much Darya!! I don’t know where you are in France, but my friend Stéphane has served me cheese with jam, and I think it was blackberry or some dark berry. Personally, that’s where I draw the line. I can’t use honey on soft or baked cheeses – it’s much too sweet for me! But it’s common at restaurants in the U.S.

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  2. That lava flow of brie is making it impossible to think about anything else at the moment…. I would love to run a nice piece of toasted sourdough bread over that and clean the whole surface, until more flows in… repeat ad infinitum! ;-)

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  3. Right up my alley, both the goat brie (I don’t think I’ve tried that yet, will have to look for it) and the roasted cherries.
    Love your pictures, too, they really make me want to grab a fork and dig in!

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    • Thank you Kiki. I sometimes substitute a goat Brie for the regular – especially if I only am making a small baked Brie. This goat cheese only comes in this small size, at least as far as what’s available to me locally.

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  4. I have houseguests at the end of the month and cherries are still plentiful! I absolutely MUST make this. I haven’t tried goat brie, and I’m not sure I’ve seen it in the stores, but I’ll search it out. This will be a treat!

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  5. This is sooooo gorgeous!!! Lucky you to have a friend who has a cherry tree! I bet cherries straight off the tree are amazing. Love any kind of brie with pretty much any kind of fruit so trying this recipe soon. Plus cherries are $1.99/lb right now at the store but still wish I had a friend with a tree ;)

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    • Oh they can be so expensive at the grocery store. And I think for me Western Colorado is the closest that cherry trees are – and Michigan. So yes, I’m always happy to help my friend out! We have a few fruit trees but the raccoons get everything!

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  6. It is beautiful. Those pictures of the creamy cheese with the red swirls are delicious looking. I wish I were close to your friend’s orchard!

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  7. I’m more than a little obsessed by cherries. They are my favourite fruit. I know they go very nicely with goats cheese, but Brie is a new one on me. We love to share a baked camembert as a treat in our house, so i think I’m going to give your Brie with cherries a whirl…. preparing to fall head over heals….

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