Ingredients
For the blackberry sauce
1 1/2 cups of blackberries
1/4 cup of sugar
1/4 cup of water
pinch of salt
1 tablespoon of balsamic vinegar
2 basil leavesFor the Toasted Pecans
1 cup of chopped pecans
1/4 cup of sugar pinch of salt 1 tablespoon of butter 1 wheel of brie cheese
Instructions
Preheat the oven to 325 degrees.
Skim the top of the brie cheese, removing the layer of rind.
Place the cheese on a parchment-lined baking sheet and set it aside.
To make the sauce — In a saucepan, combine the blackberries, sugar, water, salt, and balsamic vinegar.
Mash everything together and cook over medium-high heat until the sauce has thickened and reduced by about 1/4.
After it has cooked, throw two basil leaves in and let them steep for 10 minutes. Once the sauce has steeped, remove the basil leaves and discard them.
To assemble, top the brie cheese with the blackberry sauce.
To toast the pecans — Add the pecans to a skillet and toast the nuts over medium-high heat until you can begin to smell them.
Do not burn the nuts. Now, add the rest of the ingredients and cook until the sugar is melted through.
Remove the nuts from the pan and lay them on a plate to cool.
Then, top with the toasted pecans.
Place in the oven to warm the cheese through — about 5-7 minutes. Remove and serve with crackers.