We're excited about this recipe that our food blogger friend Kim made to show off our vanilla bean granola. The granola complements the creamy brie with a nice buttery crunch – the bright, ripe flavors of blackberry and lemon cut through the richness, running their juices through this sweet pool of indulgence, all to be enhanced by the aroma of fresh rosemary.
Did someone just say rosemary? We think this could be good with our rosemary granola too ;)
- 1 wheel of brie cheese
- 1 cup fresh blackberries (plus extra for garnish)
- 1.5 tbsp honey
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Sprigs of rosemary for garnish
- Lemon zest for garnish
- Handful of bumble & butter vanilla granola
Preheat oven to 350 degrees.
Cut the top rind off brie wheel and set aside, allowing it to come to room temperature. Once at room temperature, bake in oven for 13-15 min.
While the brie is baking, heat a saucepan over medium heat with blackberries, honey, lemon juice and vanilla. Allow to boil and thicken into a syrup, while coarsely breaking down chunks of blackberry.
When 15 minutes, or when the brie starts to melt and bubble, take it out of the oven.
Pour compote over the brie. Garnish with fresh blackberries, rosemary, and lemon zest. Top with a handful of vanilla bean granola, serve with crackers, and enjoy~
Leave a comment
Also in Recipes
We made a sweet potato pie with all the warming, autumnal spices of nutmeg, allspice, and cloves. The addition of the browned butter and the bourbon complements the sweet potato with a nutty, butterscotch flavor. I also happened to have a whole bag of buckwheat flour sitting around, waiting to be used, so I just threw that into the pie crust along with some spelt flour. It adds a really delicious, toasted savory flavor to the whole pie, so if you like buckwheat and that toothy whole grain tex...
We made a delicious, moist poundcake packed with maple flavor, with zingy bits of candied ginger and lemon zest dispersed throughout. Instead of butter, we used a mixture of yogurt and extra virgin olive oil, which gets folded in at the end to produce a crisp, crackly crust.
We provide some tips and tricks to make your salads more exciting and delicious. (Hint: add some granola!)