Baked Brie with Fresh Peach and Blueberry Compote

5 from 1 vote

This post may contain affiliate links. Please read our disclosure policy.

Bread and brie cheese on a plate
This post is a feature that embodies the central mission of Patter Talk.  It’s about good food, good friends, and good wine and how when all three come together the richness of life is front and center.

We were blessed with such a trifecta a few nights ago when it was manifested by the combination of our friends Tim and Dianne, some sauvignon blanc from Kim Crawford, and a heavenly wheel of baked brie topped with blueberries and peaches, fresh from the tree of our good friends, Nik and Alice.

A bowl of peaches
I can’t think of a better way to start an August day than to get a text message from a friend stating there is a bag of fresh peaches from his tree, waiting for me.  I had this experience a few days ago and when I arrived at my locker at work.

There sat 2 or 3 pounds of the most beautiful and soft dwarf peaches I had ever laid eyes on.  Who knew peaches grew in Wisconsin.

Friend,  let me tell you – they do, and quite nicely I might add..  The only question I had was how to make the best use of these, other than eating them, peach by peach – an option from which I had to force myself to restrain

A closeup of blueberries
July may be national blueberry month but even in mid-August, we are swamped with pints and pints of fresh berries throughout.

We’ve touched upon the perfect friendship between peaches and blueberries in the past with some terrific muffins, surely there have to be other equally delicious combinations.  I came across a score of ideas using the two of these together with a favorite delicacy of my favorite man, Scott.

A plate of food, with brie cheese and bread

Now I have found myself on this sweltering mid-August afternoon with some delicious and fresh fruit, and a succulent wheel of brie cheese.

This was going to be too good to not share with some friends – and so I was delighted to get a confirmation from our friend Diane stating that she and her husband Tim would be happy to join us for a treat later in the evening, with the qualification they would likely be thirsty at the close of such a hot day.

A plate of food on a table

A person dipping bread into Brie

A plate of food on a table, with Bread

And so on this sweltering August evening, we hung around our kitchen with some great friends, excellent wine, and a delicious treat.

Ellie, our not-so-little English Bulldog, took great delight in slobbering all over her best friend Diane, who she is convinced is her twin.  Diane is by all standards, gorgeous.  Ellie – not so much.   We do our best to enhance our little girl’s self-esteem and thus just refrain from “going there.”

A person holding a dog
A peach sitting on top of a wooden cutting board, with Peach and Brie
A close up of food on a plate, with Brie and Bread

As the evening faded away, thus followed the brie and the wine.  We bantered about life, talked with anticipation of the upcoming union celebration between Scott and myself, and began the discussion about a joint vacation at dates yet to be determined.

This was a night about what in my opinion should be a component of any full life; good food, good friends, and good wine.

A plate of food on a table, with Brie and Bread
A plate of food on a table, with peaches and brie cheese


Other delicious snacks

Baked Brie with Fresh Peach and Blueberry Compote

5 from 1 vote
A Platter Talk Exclusive
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Yield: 4 servings


  • 1 wheel brie
  • 1 cup fresh peaches, washed and unpeeled, diced into 1/2 inch pieces
  • 1 cup fresh blueberries
  • 1/3 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon corn starch
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cider vinegar


  • Preheat oven to 300 degrees F
  • Score rind of brie wheel around top perimeter but do not remove before baking.
  • Place brie on oven-safe baking dish or pan and bake for 30 minutes
  • Combine remaining ingredients in small sauce pan and gently fold until well combined
  • Place sauce pan over medium heat and simmer until compote thickens and peaches are tender.
  • Keep compote warm until brie comes out of oven
  • Remove brie from oven after 15 minutes and remove top rind from wheel
  • Spoon compote over warm wheel of brie
  • Serve immediately with bread or crackers.


Calories: 311kcal, Carbohydrates: 31g, Protein: 13g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 57mg, Sodium: 363mg, Potassium: 212mg, Fiber: 3g, Sugar: 25g, Vitamin A: 481IU, Vitamin C: 9mg, Calcium: 140mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This sounds so Yummy and nothing better than hanging out with friends and having good cheese and wine 🙂

  2. Your photo of the bowl of peaches is gorgeous! And your recipe looks wonderful…I love melted gooey cheese! So glad I found you through the foodie blogroll.

    1. Karina,
      Thanks for the comments, this is a great appetizer. I hope you give it a try and please, don’t be a stranger to Platter Talk!

    1. Marie,
      Thanks for commenting, this was all that, and more! Hope your first week of classes went well!

    1. Patty,
      Thank you for the comments, and I hope you give this brie concoction a try – it’s a keeper!!