Ingredients
Honeyed Walnuts
- 3 cups chopped walnuts
- 1⁄3 cup date molasses
- 1⁄4 cup clover honey
- 3 cups water
Savory Blueberry Compote
- 6 tablespoons unsalted butter
- 1 1⁄2 cups diced white onion
- 1⁄4 cup minced garlic
- 1⁄4 cup fresh rosemary
- 1⁄3 cup honey
- 3 tablespoons balsamic glaze
- 1 1⁄2 teaspoons kosher salt
- 1 1⁄2 teaspoons ground black pepper
- 6 3⁄4 cups frozen blueberries
Blueberry Balsamic Dressing
- 2 1⁄4 cups balsamic dressing
- 3 3⁄4 cups canned blueberries
- 24 Artisan flatbreads or thin Lavash flatbreads
- 6 cups blueberry compote
- 6 cups honeyed walnuts
- 9 cups Brie cheese, 1⁄4
- 3 cups blueberry balsamic dressing
- 1 cup unsalted butter, melted
Instructions
Honeyed Walnuts
- Add all ingredients to a stainless steel saucepan.
- Cook on medium-low heat until thickened, stirring occasionally to keep from scorching. Consistency should be thick but spreadable.
- Remove from heat and let cool to room temperature.
- Store in a labeled and dated container at room temperature.
Savory Blueberry Compote
- Melt butter in a heavy-bottomed saucepan over medium-low heat and sweat onion until translucent and soft, 5-7 minutes.
- Add garlic and cook for 1 more minute.
- Add remaining ingredients except for the blueberries into the saucepan and bring to a simmer cooking over very low heat until the sauce begins to thicken, roughly 20 minutes.
- Add the frozen blueberries to the saucepan and cook for an additional 20 minutes.
- Transfer compote to a resealable container and cool to below 40°F. Store chilled until service.
Blueberry Balsamic Dressing
- In a blender, blend balsamic dressing and canned blueberries together until smooth.
- Store dressing chilled in an air-tight container below 40°F.
- Brush one ounce of compote on the center of a flatbread.
- Layer with one ounce of honeyed walnuts.
- Add two ounces of brie.
- Fold flatbread into tri-fold like an envelope ensuring edges are overlapping.
- Brush the stuffed flatbread with butter.
- Set panini press to 375°F. Press flatbread in a panini press until cheese has melted and outside is crispy.
- Remove from press and drizzle with 2 tablespoons balsamic-blueberry glaze. Serve with a side salad dressed simply in olive oil, lemon juice, and salt.
Recipe Tip
Use compote in Marbled Blueberry Polenta Cakes, Marbled Blueberry Polenta Croutons, and Blueberry Croque Madame. This is a versatile compote that can be used as a glaze for roasted meats or as a sandwich topping.
Blueberry puree can be used instead of canned blueberries for balsamic dressing.