Baked Brie with Blackberry Black Pepper Honey Compote

Make the Blackberry Compote

1. Heat the olive oil in a saucepan over medium heat. Once shimmering, stir in the salt and rosemary. Let the rosemary become fragrant for about 30 seconds.

2. Add the blackberries and cook, stirring occasionally, until they begin to burst and release their juices, about 5 to 7 minutes.

3. Stir in the honey and season generously with freshly ground black pepper. Continue simmering for another 5 to 8 minutes until the berries have broken down and the mixture has thickened slightly. Remove from the heat and set aside.

Prepare the Brie

1. Preheat your oven to 350°F.

2. Place the brie into your Lancaster skillet. Using a sharp knife, score the top of the brie in a crosshatch pattern, making cuts about ½ to 1 inch apart. Be careful not to cut all the way through the cheese.

3. Bake until the brie is soft and slightly puffed, about 12–15 minutes for an 8-ounce wheel or 15–18 minutes for a 16-ounce wheel.

Finish the Dish

1. Spoon the warm blackberry black pepper honey compote generously over the baked brie.

2. Return the skillet to the oven for another 3 to 5 minutes, just until the compote begins to bubble again.

3. Finish with fresh rosemary sprigs and serve immediately while the cheese is warm and melty.

4. Pair with toasted baguette slices, buttery crackers, apple slices, pears, or roasted nuts for an appetizer that's equal parts elegant and easy. Served in cast iron, the brie stays warm longer, so everyone gets that perfect gooey bite.