Roasted Blueberries and Brie with Cinnamon Toast

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!

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.

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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Roasted Blueberry and Brie with Cinnamon Toast

Prep Time: 15 minutes

Cook Time: 30 minutes

cooling time: 5 minutes

Total Time: 45 minutes

Servings: 2 people

Calories: 766 kcal

Author: Dini

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

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Ingredients

Roasted Blueberries (makes about 1 cup and can be doubled easily)

• 10.5 oz fresh blueberries
• 1 tsp honey
• Pinch of salt

Optional Add-ins

• ½ tsp freshly cracked black pepper
• 10 juniper berries crushed
• 1 tsp vanilla
• 1 sprig of thyme
• Zest of 1 lemon

Roasted Blueberry and Brie with Cinnamon Toast

• 4 slices of cinnamon toasts click for recipe
• 3 - 4 oz brie cheese

US Customary - Metric

Instructions

Roasted Blueberries

1. Preheat oven to 400°F. Line a quarter pan baking sheet with parchment paper (use a larger baking pan if you’re doubling the recipe).
2. Place the blueberries on the baking sheet in one layer.

3. Drizzle the honey and a pinch of salt over the blueberries. Add any complementary add-ins as well.

4. Roast in the oven for about 20 minutes, until the blueberries have softened, and there's some blueberry syrup in the tray as well. Remove from the oven and let it cool slightly. (While the blueberries are roasting, you can make the cinnamon toast). The blueberries are best eaten warm, but can be enjoyed cold as well.

Roasted Blueberry and Brie with Cinnamon Toast

1. If you'd like to melt the brie, place it in a warm oven to soften slightly (after you have roasted the blueberries).

2. Top one slice of warm cinnamon toast with about 1.5 - 2 oz of brie cheese, followed by the roasted blueberries, and another slice of cinnamon toast (optional). Serve.