Warm Honeyed Brie with Raspberries and Almonds

I’ve participated with Steven Gilberg and @WineTwits

before when I’ve hosted combination wine tastings and tweetups that serve to get the word out about different wines; either by region or type. When I was asked to serve as a host  for a ‘food’ event, how could I say no? I invited friends; made sure they had coupons for the featured product and we convened at my home for a fun night of chatting, laughter, food and Twitter. I’m lucky to be a part of a local blogger group I helped to get started this time last year and it’s sure nice to have a group of friends to invite that enjoy getting together and bringing a dish as much as I do. We had such fun and I hope you find something in this selection that you’ll want to make yourself. Hey…the cocktail at least!

I sent out a cellphone picture I snapped that night I thought you might enjoy…is this the new cocktail party? Hope Karen, Andrea and Donna don’t kill me!

We each had a recipe that had been developed by Chef Rick Rodgers who is known as America’s Thanksgiving expert and the author of the best-selling cookbook ‘Thanksgiving 101‘ as well as being a frequent contributor to Williams-Sonoma and Bon Appetit magazine. We used his recipes as a start and everyone had the liberty of following or making whatever changes they wanted. All that was required were raspberries.

Holiday Berry Bellini (click on titles for printable PDF of each recipe)
I did the cocktail (go figure) and we just loved it. How can you go wrong with St. Germain, Cava, raspberries and a bit of lime juice? SO good. The original recipe for this cocktail called for lemon juice but I had limes and truth is…I can’t imagine it any other way now. Not too sweet; just right.

Wild Rice Dressing with Raspberries and Carmelized Shallots
Andrea (www.forkfingerschopsticks.com) prepared this dish; I admit it was new to me to have fresh fruit with a rice dish but I loved it. Andrea also brought a dozen freshly made tamales; I begged and she stopped and picked some up. Now we all want to make some of our own (are you listening Karen?).

Roasted Acorn Squash with Raspberry Sauce
Donna prepared this gorgeous squash dish. Really…have you EVER thought of a raspberry sauce for squash? The sauce makes it visually pretty and gives your taste buds a treat too…not your mothers’ overly sweet squash.

Eggnog Panna Cotta with Raspberries and a Balsamic Vinegar Glaze
Karen (www.savourytable.com) brought us this amazing dessert. Both light and rich, it was a delicious finish to our meal. Not overly sweet, it was a just the perfect way to end our meal.

This was a fun experience; it certainly opened our eyes to just how versatile raspberries really are. My thanks to Driscolls

for the berries and recipes; even more thanks to my friends for bringing the event to fruition…you are all THE BOMB!

Brie with Honeyed Raspberries and Almonds (pictured above)
My friend Jane (www.noplainjaneskitchen.com) was charged with the Brie and Raspberry appetizer but she had a last minute opportunity to see a relative coming through Denver International Airport and decided to head out there for a visit. She was kind enough to drop off her goodies and we managed to put the appetizer together in her absence. Jane has substituted almonds for the pistachios in the original recipe and they were so perfect I can’t imagine not having used them! This was something I will do again for a party…warm brie, fruit and nuts? Oh yes, my kind of appetizer.

Warm Honeyed Brie with Raspberries and Almonds
Prep time
Cook time
Total time
Serves: Serves 4-6
  • ½ cup (2 ounces) slivered almonds
  • 1 wheel (13.3 ounces) ripe Brie, box reserved, top rind sliced off, cheese chilled
  • ¼ cup honey
  • 1 tsp. balsamic vinegar
  • ½ tsp. finely chopped fresh rosemary
  • 1 package (6 ounces or 1¼ cups) Driscoll’s Raspberries
  • Water crackers or baguette slices for serving
  1. Preheat the oven to 350?F.
  2. Spread the almonds on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and fragrant, about 10 minutes. Transfer to a plate.
  3. Place Brie, in its box, on baking sheet. Bake until warm and the top is softened, but not until cheese is oozing, about 15 minutes.
  4. Remove all box/packaging and transfer cheese to serving platter.
  5. Stir honey, vinegar, and rosemary in a medium skillet over medium heat just until warm. Add raspberries and almonds and gently fold in with a rubber spatula.
  6. Pour raspberry mixture over warm cheese. Serve at once, with the crackers for spreading.


  • We were all compensated by Driscolls for the cost of the berries. I received additional compensation for assisting the organizers with recruiting other hosts in the US.  I was not compensated for this post and I hate the part where we are supposed to say something along the lines of ‘all thoughts are mine.’ Get real…do you know me? :)
  • Thanks to Driscolls Berries for the photos of the squash and panna cotta.


  1. says

    This looks beautiful. Brie is so good and decadent. I’ve never thought to pair it with raspberries. I am sure this is a great flavor combination. It looks pretty enough for entertaining too — on my list for my next dinner party. Thanks for sharing Barb!
    Kelly Most Recent Post: Coming *very* soon…

    • Creative Culinary says

      I’ve matched brie with a lot of things so I was sort of shocked myself I had never thought raspberries but it was the hit of the evening; I can’t wait to do it again.

    • Creative Culinary says

      Well, we had a lot of help from Driscolls and other attendees but the consensus was that the brie and the cocktail were the favorites of the night.So good!

  2. says

    Hi Barb! Oh my…Jane’s Brie with Honeyed Raspberries and Almonds sounds and looks so alluring. This is my type of appetizer – so beautiful for entertaining or just enjoying wine in the evening with Hubbs. I wonder if frozen raspberries would work if fresh cannot be found? ;)

    All those images are absolutely edible…beautiful!

    • Creative Culinary says

      Thank you Christina; some I actually took without much time for really ‘staging’ – you know the times when people are around to eat; not watch you photograph what they want to eat! I wish I had a definitive answer for frozen raspberries; they would definitely not be as plump but I’m sure would work. Even just adding raspberry jam to the balsamic and making a drizzle would be good too I think.

  3. says

    Gorgeous!!! How can i say that loud enough? The Brie is stunning! I’ve been meaning to make something similar but wow the raspberries! I would never have thought to go there. And so stunning and festive. I want (and the panna cotta). Beautiful! And I wished I could gather together with food bloggers in my livingroom.

    • Creative Culinary says

      I hear you…thanks! It is one of those that was a big winner…in the looks and taste department. I’ll have it with me next time on the elevator; how’s that?

    • Creative Culinary says

      That does seem to be the consensus favorite; but then it is booze and something to eat with it, right? :)

    • Creative Culinary says

      SERIOUSLY?? True story. I run a local wine meetup. Janes hubs has come several times alone; last year about this time he came with Jane. I asked how they knew each other. Um…married? I didn’t know he was married but then they had such a unique situation. I’ve really enjoyed getting to know Jane; she’s in the local blogger group I started too so we’ve done some fun things locally with restaurants.

      I will do just that. Small world huh?

    • Creative Culinary says

      It was perfect. I’ve put raspberry jam on baked brie but this was so different. And we loved it even more.

  4. says

    Everything looks wonderful including the cocktail but I have to say that I’m partial to the brie, berry and nut dish. Love brie!

    I think you may be right about cocktail parties evolving to include social media (not the old fashioned social media where people spoke continually face to face without checking their iPhones LOL)
    Paula Most Recent Post: Gingerbread Christmas Cookie Wreath

    • Creative Culinary says

      We were all lucky we loved everything so much…though I must admit, maybe a bit of raspberry overload. Which I was over within a day!

  5. says

    Barb, I loved participating in this too, and I especially wanted to thank you for “vouching” for me with the great folks at Winetwits as my blog is so new and does not have nearly as many visitors as an established and fabulous blog like yours. You are an inspiration. Beautiful photos as always and I feel so lucky to call you a friend. I thank you for your unwavering support and wish you the best Thanksgiving ever.
    Sunchowder = Wendy Read Most Recent Post: Driscolls Berry Moments

    • Creative Culinary says

      I have the brie in the fridge to do over…and thanks for reminding me to put Cava on my list too…cause I’ll want to do that drink again. So pretty and so good. Perfect holiday drink isn’t it? Thanks for joining me and not bopping me on the head next time we see each other. I love the photo.

  6. Faye says

    Oh dear, three of most favorite foods, all in one. I adore raspberries, almonds, and Brie, but it never occurred to me to put them together!

    • Creative Culinary says

      I’ve done brie with a lot of fruits and probably a raspberry jam but this was spectacular and so easy; funny how something can seem so right that we never considered…love being inspired.


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