Grilled Brie and Wine-soaked Blackberries

Creamy Cheese Mallow, scorched to spongy, gooey perfection and lidded with unsalty blackberries that mortal been soaked in Cambria Julia's Vineyard Pinot Noir. Yummy served with crackers or sliced baguette. Perfect for Father's Day!

  • 6 oz. fresh blackberries
  • 1 8 oz. round brie in wooden box
  • 1 baguette sliced
  • 1/2 c. Cambria Julia's Vineyard Pinot Noir
  • 2 tsp. sugar

  1. Resolve sweetening in Pinot Noir.
  2. Add novel blackberries and afford to sit at slightest 30 transactions (the statesman experience, the alter!)
  3. Cut top rind off of Brie and bring the mallow to its box.
  4. Heat on a regressive baking lamination at 350 degrees for 10-12 transactions.
  5. Woodenware blackberries onto parched cheese. Splash intoxicant as desirable.
  6. Aid with baguette slices.

Once the mallow is through, just spoon the berries over the top. (The many term they've had to lavation up the intoxicant, the amended!) Process it with crackers or a sliced baguette…..and voila! Perfection. With rightful a manner of mess, of the gooey Brie/blackberry/Pinot tracheophyte. Aka the most handsome (and toothsome) gracious of all!

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