High summer has arrived, bringing with it hot humid days, evening thunderstorms and of course, bushes bursting with fresh berries!! We use blueberries and blackberries in this recipe, both of which can be found growing wild on the hillsides of Vermont or cultivated in your home garden! You can also find many Vermont farms offering pick-your-own berries!

If you plan to look for wild blueberries and blackberries, you will want to keep an eye out in late summer! I often find both of these berries growing on sunny hillsides in August.

There is nothing quite like wandering through a meadow on a steamy summer morning, dew drops clinging to the grass and the golden summer sun tickling the treetops, stopping now and then to pop a juicy ripe berry into your mouth. Indeed, saving enough berries for later might be the hardest part of foraging wild berries!

*Always remember when you are foraging for any wild foods that it is very important to be certain that you have correctly identified anything you plan to eat, and never eat plants that you aren’t familiar with.

 Vermont is known for its artisan cheesemakers, and you will have plenty of good choices when picking out a brie. We reccomend a nice mild brie for this recipe, to allow the flavors of the berry topping to shine through.

This baked brie recipe is quite simple to make, and the flavors of the berries, honey and thyme nicely compliment the cheese. This is the perfect recipe to share with a crowd! It is best enjoyed while it is still warm and fresh (which is exactly what will happen because it is delicious!)

It makes the perfect appetizer for a dinner party, or a nice snack for summer cocktail party!

Baked Brie With Berry Thyme Reduction

Ingredients 

• 8 ounce wheel brie cheese
• 6 ounces blackberries 
• 6 ounces blueberries 
• 2 tablespoons honey 
• 2 tablespoons water 
• 10 sprigs fresh thyme 

To serve 

• Honey comb

Instructions:

1. Preheat the oven to 325°F. 
2. Place the brie on a backing sheet lined with parchment paper and bake at 325°F for 30 minutes. 
3. While the brie bakes, prepare the berry reduction. 
4. Place the blackberries, blueberries, honey, water, and thyme together in a medium saucepan, and gently stew over medium heat for about 20 minutes, stirring occasionally.
5. Remove thyme sprigs from the berry reduction before serving. 
6. Remove the brie from the oven and transfer to a plate for serving. Cut the top off and top with berry reduction sauce and fresh honeycomb.