So Very Berry Brie Recipe
So Very Berry Brie Recipe photo by Taste of Home

So Very Berry Brie Recipe

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I needed to make something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas
TOTAL TIME: Prep: 15 min. + standing Bake: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 10 min.
MAKES: 8 servings


  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/2 cup fresh or frozen raspberries, thawed
  • 1/2 cup fresh or frozen blueberries, thawed
  • 1/2 cup fresh or frozen blackberries, thawed
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 round (8 ounces) Brie cheese, halved horizontally
  • Bagel and/or baked pita chips

Nutritional Facts

1 each: 160 calories, 8g fat (5g saturated fat), 28mg cholesterol, 179mg sodium, 17g carbohydrate (14g sugars, 1g fiber), 6g protein


  1. In a small saucepan, heat sugar and water until sugar is dissolved. Add berries. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; let stand for 10 minutes.
  2. Place bottom half of cheese in an ungreased ovenproof serving dish; pour 1/2 cup berry mixture over cheese. Top with remaining cheese and berry mixture.
  3. Bake, uncovered, at 400° for 8-10 minutes or until cheese is softened. Serve with chips. Yield: 8 servings.
Originally published as So Very Berry Brie in Taste of Home August/September 2009, p17

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jun. 10, 2016

"Wow! Just made this and it is delicious. I doubled the fresh berries, added 1 tsp vanilla at the end and let it cool before slathering it on the double cream brie. It was fantastic! Thanks for sharing."

Reviewed Nov. 1, 2014

"If you like berries on crackers, this is the recipe for you. I doubled the Brie, but still had berry soup. Will not be making this again."

Reviewed Aug. 9, 2012

"I love brie and to those of you who asked about the rind, eat it! It has a mild salty taste which is perfect with the creamy part!"

Reviewed Nov. 5, 2011

"This was so good. Everyone loved it and it was super easy."

Reviewed Aug. 2, 2010

"It looked fabulous and tasted delicious. I used fresh fruit instead of frozen and it made the dish seem much fresher!"

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