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Cherry Balsamic Baked Brie​

Jam on baked brie isn't revolutionary. But all it takes is a few extra ingredients to make this simple combination something special. It starts with Murray's Mini Brie, which is mild, buttery perfection. The topping mostly consists of succulent, sweet Black Cherry Confit, also from France. The jam gets some tangy oomph from a teaspoon of balsamic vinegar—just enough to add some je ne sais quoi. A sprinkling of rosemary provides an herby finish, and your guests will be ready to dig in with crusty bread or crackers.​

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preparation & ingredients

1 Murray's Mini Brie (8 oz.)​

¾ jar Black Cherry Confit​

1 tsp. Murray's Balsamic Vinegar of Modena IGP​

½ Tbsp. chopped rosemary

Preheat oven to 350 degrees.​
While the oven is heating, add the Mini Brie to a brie baker or other oven-safe baking dish.​
Mix the cherry confit and balsamic vinegar in a small mixing bowl then cover the brie with the mixture.​
Bake the brie in the oven for about 12 minutes or until just starting to ooze.​
Remove from the oven, and sprinkle with the rosemary.​
Allow to cool 5 minutes before serving with crackers or crostini!​

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