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Wine-Soaked Blackberry, Brie & Pear Toast

cook time
40 Minutes
Flute bread


  • 1 California Goldminer® Sourdough Flute bread, sliced
  • 1 (8-oz.) round Brie in wooden box
  • 6 oz. fresh blackberries
  • 2 pears, sliced
  • ½ cup Pinot Noir
  • 2 tsp. sugar


  1. Dissolve sugar in Pinot Noir.
  2. Add fresh blackberries and allow to sit at least 30 minutes (the more time, the better!)
  3. Cut top rind off of Brie and place on flat baking sheet.
  4. Bake Brie at 350°F for 10-12 minutes.
  5. Toast baguette slices.
  6. Top with sliced pear and cover with baked Brie.
  7. Spoon blackberries onto baked Brie. Drizzle wine as desired.
Serving: 10
Course: appetizer,

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