Date and Peach and Walnut Compote on Baked Brie

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Did somebody say oven baked cheese?? OMG, it’s hard to overstate the delight that is a warm oozy brie topped with this sweet, crunchy, herbaceous date topping. Fresh Medjool dates have always been good friends with cheese on a platter but when you bring them together in an oven baked dish, it’s a marriage made in heaven.


  • 250 g 250 Brie Cheese

  • 6 6 Natural Delights Medjool Dates, pitted and chopped into 6 pieces each

  • 1/2 cup 1/2 chopped toasted walnuts

  • 3 sprigs 3 thyme, leaves picked from stem (plus extra to garnish)

  • 1/2 cup 1/2 frozen fresh cranberries (or dried as if necessary)

  • Drizzle
  • 2 Tbsp 2 fig Vino cotto or Balsamic reduction

  • 2 Tbsp 2 honey


  • Preheat the oven to 180°C.
  • Combine dates, walnuts, cranberries and thyme in a bowl and gently toss.
  • Place your brie on a large square of baking paper on an oven tray or in a small ovenproof dish.
  • Top the brie with the date compote, bring the edges of the paper up to meet and close the parcel with kitchen string.
  • Bake for 15-20 minutes.
  • Remove from the oven, open the parcel and place the brie in the paper on a platter.
  • Gently heat the vino cotto and honey in a small pot (or 40 seconds in a bowl in the microwave) and pour over the warmed cheese, fruit and nuts.
  • Serve warm with fresh bread, crostini or gourmet crackers.

Cooking Notes

  • ● You could also combine all compote ingredients, including honey and vino cotto, in a saucepan and serve warmed spooned over a room temperature cheese and simply allow the heat to warm the cheese. It won’t be as gooey, but it will sit longer on the table.
  • ● Swap – Brie for strong blue cheese and serve next to the warm compote rather than heating. Serve with fresh bread. Swap – Rocket for steamed broccolini

Author: Codesquad