Description
These two recipes are inspired from the Driscoll’s event I attended at the Epcot Food & Wine Festival. The simplicity of these recipes appealed to me right off the bat and their fabulous flavor made them a hit with everyone at the tasting.
Ingredients
Scale
- 12 fresh Driscoll’s blackberries
- 1/2 teaspoon olive oil
- 1/2 teaspoon sea salt
- 6 (3-1/4 x 3-1/4 inch) wonton wrappers
- 1 (8-ounce) brie round
Instructions
- Keep Driscoll’s blackberries in original clamshell in the refrigerator until ready to use. Rinse gently and allow them to dry at room temperature for optimum flavor.
- Spread washed blackberries on a baking sheet lined with parchment paper. Drizzle with olive oil and season with a sprinkle of sea salt. Roast in a preheated 400-degree oven for about 30 minutes. (Keep an eye on them. You don’t want them to roast for so long that the juices burn.)
- Heat oven to 350 degrees. Spray 6 miniature muffin cups with nonstick cooking spray. Press 1 wonton wrapper gently into each sprayed cup, allowing ends to extend above cups. Spray edges of wonton wrappers with nonstick cooking spray and bake for 12-14 minutes or until bottoms of cups are beginning to brown. Remove from oven.
- If desired, remove rind from brie. Cut 6 cubes from brie, about 3/4-inch each. Place 1 cube in each cup; place sheet of aluminum foil over each pan to prevent excessive browning. Return to oven. Bake 3-5 minutes longer or until brie is soft. Remove from oven; top each with 2 roasted blackberries.
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