At the market this week I found myself salivating over the fresh raspberries. These thimble sized red gems are full of sweet tart goodness. Our just-planted raspberry bushes are growing well but they aren’t close to ready yet.
Raspberries are great in jam with red currants, in salads or our epic berry scones, but one of my favourite pairings is with brie cheese.
When you are entertaining on a whim wrapping brie in phyllo dough is always a crowd pleaser. The creaminess of brie offsets with tartness of the berries. Baked in the oven on a cedar plank, the flavours mingle together like old friends on a hot summers night in the backyard.
Goat cheese is also a good friend for those who can’t do heavy dairy. Give this recipe a try and enjoy the local foods of our region.
Happy cooking!
Raspberry Almond Baked Brie
One untreated cedar board, soaked over night
4 sheets phyllo
Olive oil
One wheel of brie
2 Tbsp. slivered almonds
Sprinkle of black pepper
1/2 tsp. white balsamic vinegar
1 Tbsp. maple syrup
Raspberries to cover top of the brie
Lay out one sheet of phyllo, brush on olive oil and layer another sheet on repeat until four sheets are stacked.
Place brie in the middle and bring the phyllo up and around the brie, keeping the top of the cheese exposed. Make a long foil collar about 12” long and 2” high. Wrap the long piece of foil around the brie to give the phyllo some support.
Place raspberries on top of the brie, rounded side up. Toss almond slivers in 1 Tbsp. of maple syrup, season with fresh cracked pepper and white balsamic vinegar. Place on top of the raspberries.
Place brie on dried cedar plank and baked in oven until golden brown, about 12 minutes.
This can be done on the barbecue as well. Turn on half of the BBQ on medium to low and place the cedar blank on the side that is not on. This method will take longer but will be delicious!
Serve with cracker bread or crusty baguette.
Enjoy!
