Delight your guests with Blueberry Brie “Cake” Appetizer, a beautiful prelude to dinner or cocktail party conversation starter.
This “impostor” recipe looks just like a slice of sweet cheesecake piled high with plump berries and pomegranate arils but it’s actually savory-sweet cheese dish to get the flavor party started! Read on to get all the yummy details and easy recipe.I was inspired to create this Blueberry Brie “Cake” appetizer by, believe it or not, one of my favorite fresh salad dressings from Litehouse Foods – Pomegranate Blueberry Vinaigrette. A drizzle over the berries and down onto the bed of spinach surrounding the brie adds a fresh and festive zing of flavor to this easy, elegant appetizer.
To keep the copycat shape of a sweet cheesecake dessert, this brie appetizer is best served at room temperature. Too cold, and the brie becomes hard and uncooperative to spread on croutons or crackers, yet when baked to bubbly in the oven, the soft cheese becomes too ooey-gooey and the fruit slides off.
While it doesn’t flaunt the layers of creamy cheese and berries quite as well, a small round of brie can be swapped for the large wedge – the effect will be that of a whole cake rather than a slice! I keep the rind of my brie intact because think it looks a bit like frosting and it’s edible (to the surprise of many). However, if you don’t like the idea of the rind, it can be shaved off with a sharp paring knife or vegetable peeler.
This Blueberry Cheese “Cake” Appetizer is going to be my “show off” appetizer at my New Year’s Eve dinner party.along with Citrus Cranberry Tea Punch . Of course, I’m keeping how “berry” easy it was to make both complete a secret!
Slice brie in half through the center to create a top and bottom. This is easiest done when cheese is at a cold temperature.
If desired, scrape or cut off the rind. However, this is not necessary as the rind is edible and helps the cheese keep its shape.
Spread blueberry jam, split evenly, on the cut side of one layer (to be bottom) and the rind side of the other layer (to be top). Place bottom layer, rind side down, on a plate covered with spinach leaves.
Cover jam on bottom layer with blueberries and pomegranate arils, drizzle lightly with dressing. Gently place top layer, jam side up, atop blueberries on bottom layer. Repeat process with top layer, adding a generous drizzle of dressing that extends onto the greens.
Sprinkle spinach leaves with almond slivers and remaining fruit. Serve at room temperature with bread and/or crackers.