Name: Roasted Blueberry and Brie with Cinnamon Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 10.5 oz fresh blueberries; 1 tsp honey; Pinch of salt; ½ tsp freshly cracked black pepper; 10 juniper berries (crushed); 1 tsp vanilla; 1 sprig of thyme; Zest of 1 lemon; 4 slices of cinnamon toasts (click for recipe); 3 - 4 oz brie cheese

Buttery, crunchy, sweet, salty cinnamon toast topped with a fruity blueberry compote and creamy brie – this Roasted Blueberries and Brie with Cinnamon Toast is a simple yet fancy, versatile dessert or brunch!

Remember the world’s best cinnamon toast (creme brulee toast) that I shared last time? 🙂

Here’s a recipe to upgrade that kick ass cinnamon toast to a delicious dessert or brunch – Roasted Blueberries and Brie with Cinnamon Toast! A fancy dessert grilled cheese that’ll blow your mind!

An overhead image of sliced country bread on a white cutting board, next to a bowl with cinnamon butter.

An overhead image of slices of caramelized cinnamon toasts, on a silpat.

This is a dessert for special occasions. These caramel crusted cinnamon toasts are buttery, crunchy, sweet, salty and addictive, and they are topped with melted, creamy brie and roasted fruity blueberries for a striking flavor pairing! It’s a creamy, fruity, crunchy party in your mouth, and perfect for an impressive dessert or brunch too.

How to serve these roasted blueberries and brie with cinnamon toast?

First up, you need these addictive creme brulee cinnamon toasts! 🙂 You can get the full recipe with plenty of tips for making perfect cinnamon toast in that post. For this roasted blueberries and brie with cinnamon toast recipe, I toasted BOTH sides of the bread for double the crunch. But you can toast just one side if you like.

I like to serve this dish with TWO cinnamon toasts – one topped with all the roasted blueberries and creamy brie, and the other to soak up the extra blueberry deliciousness! You could also serve this as an open sandwich dessert with either one or two toasts per serving, topped with the roasted blueberries and brie.

Either way, this is a simple yet addictive dessert! It’s fancy enough to serve a crowd at dinner parties, or as an after-dinner dessert for your family. Or you can get a little more creative and make mini versions of this (mini cinnamon toast with brie and blueberries) that are poppable in your mouth, for a cocktail party.

Should I use fresh or frozen blueberries to make roasted blueberries?

You can use both. The time it takes to make the roasted blueberries will change depending on whether you use fresh or frozen. Fresh, plump, juicy blueberries take about 20 minutes in the oven, while frozen blueberries take about 30 minutes. This is because frozen blueberries will need to thaw first while being roasted, and they also release more juices and water. Thankfully, both options taste amazing in the end, so you can’t go wrong with either.

A close up of the fresh Blueberries on a gray table top, with a coconut bowl full of blueberries in the right hand corner.

An image of the fresh blueberries on a parchment paper baking tray, with a drizzle of honey.

Regardless of fresh or frozen, these roasted blueberries are simple to make. I usually only add a touch of honey and vanilla to get the most out of the blueberries. Sometimes I like using black pepper for a subtle kick. You can also use toasted juniper berries or even lemon peel to flavor the roasted blueberries.

Once its made, you can serve it warm, or at room temp, or cold. Store them in an air-tight container and in the fridge until needed.

What can I do with leftover roasted blueberries?

A LOT!

You can use it on toast in place of jam/jelly.
Top your ice cream with this blueberry compote, OR even better
Get a tub of vanilla ice cream and mix in these roasted blueberries for gourmet ice cream!
Perfect with pancakes or waffles.
As a topping for your breakfast cereal, granola or oatmeal.
Serve this as a side for your cheese platter.

There are so many ways to enjoys these roasted blueberries, so go ahead make a double batch if you want to. 🙂

The final component of this dessert is the Brie. I love creamy brie, and could eat it every day! But I totally get that some people don’t like brie nearly as much as I do, my husband being one of them.

So is there anything else I can use instead of brie?

Honestly, the combination of fruity blueberries with creamy brie is heavenly. Even my husband who isn’t a big fan of brie, loved the flavors of this dessert/brunch dish. The flavor of brie is subtle here, and it’s the creaminess of the cheese that stands out against the soft, fruity roasted blueberry compote.

That being said, here are some options that you can use instead of the brie.

Camembert
Double or triple creme cheese
Cream cheese (softened or whipped)
Greek yoghurt
Mascarpone
Ricotta

With so many options for this gorgeous dessert, I guarantee this roasted blueberries and brie with cinnamon toast will soon be a family favorite for you! 🙂

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lauri p says

January 28, 2019 at 14:04

Thank you for this recipe! Was at a new dessert restaurant the other night and had something similar with the crunchy cinnamon toast, brie, spiked blueberry compote and belgian white chocolate (I’m still on a dessert love high from this, btw). I was trying to figure out the bread part and I believe your method is what I’m looking for. Yay!!!