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blueberry walnut toast
12servings 20mprep time 20mtotal time

Wild Blueberry Compote with Honey Candied Walnuts and Brie

If you ever doubted blueberries then this Wild Blueberry Compote with Honey Candied Walnuts and Brie should set things right. It’s a recipe that people have trouble containing their enthusiasm over because combining wild blueberry compote (a fancy French word for jam), walnuts and melt-in-your-mouth brie on toasted slices of our Cinnamon Raisin Pave creates the unavoidable “where have you been all my life” effect. We’re not kidding. It’s a dessert or an hors d’oeuvre, but you might end up making it the main course.




  • 1 Grace Baking
  • 2 cups frozen or fresh wild blueberries
  • ½ cup sugar
  • Zest and juice of one medium sized lemon
  • 1 ½ cups whole walnuts roughly chopped
  • 3 tbsp. organic honey
  • 1 tsp. ground cinnamon
  • 10.5 oz brie cheese sliced into ¼ inch slices


  1. Pre-heat oven to 350°F (176°C). Line a baking sheet with parchment paper. Stir together walnuts, honey and cinnamon until walnuts are fully coated. Transfer nut mixture to lined baking sheet and bake for 10-12 minutes until fragrant. Allow walnuts to cool completely before using.
  2. In a large saucepan over medium high heat, bring blueberries, sugar, lemon zest and juice to a gentle boil. Reduce heat and simmer for 6-10 minutes until liquid has reduced and coats the back of a spoon. Remove from heat and cool.
  3. Slice bread into 12 ½ inch thick slices. Toast or grill bread slices.
  4. Transfer toasted bread onto a lined baking sheet. Place 2 or three brie slices onto each bread slice. Melt cheese in 350°F (176°C) oven for 3-5 minutes.
  5. Top bread slices with blueberry compote and candied walnuts. Serve and Enjoy!

Tip * Candied Walnuts can be made in advance and stored in an air tight container for up to 5 days.

* Blueberry compote can be made in advance and stored in a re-sealable jar for up to one week.