Brie With Raspberry Chipotle Sauce

"A quick & easy treat for your guests! The sauce can be made ahead, covered & refrigerated for up to 3 days. If raspberries aren't available (or too expensive), substitute with cranberries & cranberry cocktail."
photo by CountryLady photo by CountryLady
photo by CountryLady
Ready In:




  • Set aside 1/4 cup of the raspberries on a paper towel.
  • Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
  • Reduce heat and simmer until slightly thickened, about 5 minutes.
  • Transfer to a sieve and press through into a bowl.
  • Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
  • Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
  • Sprinkle with remaining raspberries and cut into wedges.

Questions & Replies

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  1. This was a fabulous addition to our dinner party appetizers! ** A great tip: Before baking the brie, cut the round into half so you have two rounds of brie. Using a square piece of dough from Pilsbury Croissant Dough, place a round on a large square of dough. Fold the dough up and around the brie and gather the ends at the top. Pinch to seal. Bake in a 350 degree oven until golden brown, about 10 minutes. Serve as you would above with the reduction. Let sit for a couple of minutes prior to cutting into wedges. Voila! A beautiful and classy appetizer.
  2. i had canned chipotles in adobo and powdered chipotle pepper. i opted for the dry and found it added heat but little flavor so i added about 8 drops of liquid smoke and a few dashes of salt. i also used a dry red wine as i had no port but i could also only get a frozen fruitopia for the raspberry concentrate so it added a bit of sweetness and worked out ok. served with triscuits, very addictive!
  3. Truly awesome. I've never seen the beauty of brie until now. This recipe made a convert of me. The sauce is amazing and I think it can be used with anything that needs a sweet and savory touch - chicken, fish, pork, grilled veggies, anything. I used two small chipotles and it was just enough for us but too hot for some of our guests. Oh, well, more brie for me!
  4. This was very good. I didn't have any port wine on hand so I used a dry merlot and I think this compromised the sweetness a little. I'll make sure I pick up some port before I make again! Thank you for sharing the recipe.


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="">
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