Posted on August 5, 2016

Cherry Balsamic Baked Brie

Cooking sheet of Cherry Balsamic Baked Brie


I am a cheese fanatic. I know it’s unhealthy, but there is rarely a day I don’t find a reason to work it into my diet. I think it is a genetic predisposition.  Family shopping trips usually involve 20 minutes spent exploring the cheese department in the grocery store. On one of those family shopping trips my father spotted a version of this sitting next to the blocks of blue cheese. I can think of countless ways to use this cherry and balsamic topping with cheese but to me this recipe is just the bee’s-knees.

Baked brie is one of those great and simple appetizers that often graces the holiday table. But I do not think it necessarily calls for a great occasion to serve this up. It is perfect for those evenings when the in-laws decide to surprise you with their company. Or, if it is just you, and a movie is on the evenings schedule, why not nix a dinner and cozy up with some cripsy bread and this treat for an easy night.


Cherry Balsamic Baked Brie


  • 1/2 jar McCutcheon’s Cherry Preserves
  • 1/4 cup balsamic vinegar
  • 1/2 cup chopped pecans
  • 1 round of brie cheese
  • 1 loaf of crusty french bread or baguette


  1. In a small saucepan, heat the balsamic to a boil and allow to reduce and thicken.
  2. Stir in the cherry preserves and allow the balsamic and the preserves to combine and heat to a boil again. (Do not over allow to boil for more than a few seconds or the preserves will be come tacky like caramel.)
  3. Remove the pot from the heat.
  4. Place the brie in a small baking dish and place a thin layer of chopped pecans on the top. spoon the cherry and balsamic combination over the pecans. Garnish with extras pecans if you so desire.
  5. Bake the brie at 350 for 6-8 minutes or until the cheese is soft.
  6. Serve hot with crusty bread.

Note: You can cook up the whole jar of preserves with 1/2 cup balsamic and store any extra toppings you have left for later use. If you keep it in the fridge it should keep for 2 weeks or so. You can also freeze it in an air tight container. When you defrost, set out and allow to thaw naturally.

This topping is great for an easy sandwich too. Smear it on a baguette with deli turkey and slices of brie. Broil for a few minutes open faced, and then squish it together and dig in. YUM!