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Blueberry Brie Walnut Toast – Becky Sue, of Baking The Goods
Blueberry Brie Walnut Toast – Becky Sue, of Baking The Goods
Fresh, bursting blueberries take center stage in this hearty and satisfying toast recipe by Becky Sue of Baking the Goods. Thick slabs of toasted sourdough are topped with brie and baked until the cheese is warm and gooey. A mini mountain of blueberries and toasted walnuts crown the bubbly brie. Then, it’s all drizzled with a kiss of sweet honey and herby thyme tendrils for a fancy finish.
From Becky Sue
The arrival of spring and summer brings a bounty of recipe inspiration. Fresh produce and vibrant colors have me sprinting for the kitchen. One of my faves, blueberries, are quintessential summer. They’re just always a good idea; as a simple snack, baked into something special like my Blueberry Almond Crumble Pie, or piled atop a thick slab of Blueberry Brie Walnut Toast.
California is one of the top blueberry producing regions in North America.
In this recipe I was able to get a jump start on the blueberry season by sourcing some fresh and juicy California Grown blueberries at my local market. These bloobs are just the right texture with that classic burst of juicy sweet tartness.
Blueberries are harvested May through July in California.
As we lean into berry season, fresh blueberries lead the way. There is no better combination than blueberries and cream – unless it’s blueberries and triple cream brie! Sound like an actual dream?
This Blueberry Brie Walnut Toast recipe features Marin French Cheese Co.’s Triple Crème Brie from the country’s oldest cheese company, based in the bucolic rolling hills of West Marin County, California. This beautiful brie is stamped with the Real California Milk Seal. That means it’s made with wholesome dairy from the Golden State – real food made by real farm families who are focused on a cleaner, more sustainable future.
Look for that Real California Milk Seal and you’ll know you’re getting the highest quality dairy products.
The fat content in the cheese is cranked way up in triple cream brie, producing a luxuriously rich and velvety texture. It’s a brilliant compliment to those fresh blueberries, if you ask me.
Blueberries are one of the most versatile berries around. They can go sweet or savory, and they are happy to live in that space in-between. I am a big fan of playing up that balance between sweet and savory, and California grown blueberries are just the ticket. This Blueberry Brie Walnut Toast deliciously balances the spectrum of savory sweetness.
Another California favorite makes its way into this simple toast recipe; the humble walnut. I am always a big fan of blueberries and walnuts teaming up. The walnuts add loads of dimension to this Blueberry Brie Walnut Toast.
The Central Valley of California grows 99% of all walnuts produced in the United States.
There is a heartiness to the sourdough bread that boasts both big flavor and texture when toasted up with a rich and earthy, California Olive Oil. The creamy brie bubbles up in the oven and provides a lovely landing pad for the toasted walnuts and sunny blueberries. To finish, drizzle the toast with a sweet kiss of honey and fresh, herby thyme tendrils. It’s simple, it’s fresh, and it makes for a substantial snack or meal.
I adore this easy Blueberry Brie Walnut Toast because it’s a sunny treat that combines so many of the things I love about California. It’s a laid back ode to my love of simple, fresh ingredients that come together in a super satisfying, easy-breezy recipe. Plus, nearly every ingredient in this recipe is proudly grown by the hardworking and dedicated farmers and growers of the Golden State – California Grown through and through!
If you enjoyed this Blueberry Brie Walnut Toast, check out these recipes featuring California grown goods by Baking The Goods!
Blueberry Almond Crumble Pie starts with a tender, flaky all butter pie crust. It’s lined with rich almond paste that adds flavor depth and creates a barrier for preventing a soggy bottom. The pie bursts with fresh blueberry filling and it’s topped with a crisp and textural almond crumble topping.
This baby bakes up high and mighty with puffy edges and a slightly custard-like and elegantly eggy center. It’s topped with sweet pears sautéed in butter, brown sugar and warm spices. Toasty walnuts add a welcome crunchy texture and nutty flavor to the top. And if you really want to make it indulgent, add a sprinkle of powdered sugar, a spritz of fresh lemon and a dollop of crème fraîche for a fancy finish.
Bursting blueberries and juicy peaches are right at home against the warmth of browned butter and bourbon. Everything snuggles up comfortably in the toothsome cornmeal cake that comforts like a beloved hoodie on a cool spring or summer night.
Elegant yet easy, this tart starts with a simple press-in Brown Sugar Shortbread crust. It’s filled with a creamy and tangy whipped goat cheese filling, Greek yogurt, orange zest and a sweet touch of honey. To finish, it’s crowned with juicy, jammy, oven-roasted grapes with sunny orange wheels and herby thyme. This tart is sophisticated, yet fresh and approachable.
Seasonal crisp apples and decadent, honey-sweet figs bake together with cinnamon and ginger spiced sweetness under a textural crumble topping. Toasty walnuts combine with hearty oats, brown sugar and cinnamon in a craggy crumble topping that adds a welcome crispy texture atop the soft and syrupy fruit. This Apple Fig & Walnut Crisp features some of California’s best produce in a simple dessert that satisfies all of the fall cravings with comforting ease.
Becky Sue is the creative mastermind behind the hugely popular blog Baking the Goods. A trained designer, she found her way to the kitchen as a creative outlet. Happily, she discovered she was really great at baking – as did the grateful recipients of said baked goods. Naturally, people started asking for the recipes so Becky Sue decided to have a go at blogging, and the rest, as they say, is history.
Blueberry Brie Walnut Toast by Baking The Goods
- Baking Sheet
- 2 cups fresh California blueberries
- 6-8 ounces California brie cheese
- 4 thick slices of bread preferably sourdough
- 1 cup California walnuts
- 2 tablespoons California olive oil
- 2 tablespoons California honey
- 4 sprigs fresh thyme
- Arrange a rack in the middle of the oven and preheat to 425°F. Rinse blueberries and pat to dry.
- Place sliced bread on a baking sheet and drizzle with olive oil to coat. Add the walnuts in an even layer in a corner of the baking sheet. Bake for about 5 minutes, until the bread starts to get toasty and the walnuts give off a nutty aroma. Once toasty, remove the walnuts from the baking sheet and set aside.
- Meanwhile, cut the brie into ¼” – ½” thick slices.
- Top the toasted bread slabs with the brie slices and return to the oven. Bake until the brie is bubbly, about 4-5 more minutes. Remove from the oven.
- Roughly crumble the toasted walnuts into pieces with your hands. Evenly top the bubbly warm brie with walnut pieces and blueberries. Drizzle with honey and sprinkle with fresh thyme. Enjoy while still warm and gooey!
California blueberries are harvested from May through July which means you have just about enough time to try some, or all, of the 40+ delicious recipes with blueberry that we have gathered from our California Grown Creators!