Blueberry Brie Walnut Wraps

This instant brunch or lunch favorite features an artisan flatbread wrap stuffed with savory blueberry compote, fresh blueberries, brie and honeyed walnuts all served with mixed greens and blueberry-balsamic glaze. It can also be built as an open face pizza-style flatbread for another delicious option.

Blueberry Brie Walnut Wraps

Ingredients

Honeyed Walnuts

  • 3 cups chopped walnuts
  • 1/3 cup date molasses
  • 1/4 cup clover honey
  • 3 cups water

Savory Blueberry Compote

  • 6 tablespoons unsalted butter
  • 1 1/2 cups diced white onion
  • 1/4 cup minced garlic
  • 1/4 cup fresh rosemary
  • 1/3 cup honey
  • 3 tablespoons balsamic glaze
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 6 3/4 cups frozen blueberries
  • 1/3 cup honey
  • 3 tablespoons balsamic glaze
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 6 3/4 cups frozen blueberries

Blueberry Balsamic Dressing

  • 2 1/4 cups balsamic dressing
  • 3 3/4 cups canned blueberries
  • 24 Artisan flatbreads or thin Lavash flatbreads
  • 6 cups blueberry compote
  • 6 cups honeyed walnuts
  • 9 cups Brie cheese
  • 3 cups blueberry balsamic dressing
  • 1 cup unsalted butter, melted

Instructions

Honeyed Walnuts

  1. Add all ingredients to a stainless steel saucepan.
  2. Cook over medium-low heat until thickened, stirring occasionally to keep from scorching. Consistency should be thick but spreadable.
  3. Remove from heat and let cool to room temperature.
  4. Store in a labeled and dated container at room temperature.

Savory Blueberry Compote

  1. Melt butter in a heavy-bottom saucepan over medium-low heat and sweat onion until translucent and soft, 5-7 minutes.
  2. Add garlic and cook for 1 more minute.
  3. Add remaining ingredients except for the blueberries into the saucepan and bring to a simmer cooking over very low heat until the sauce begins to thicken, roughly 20 minutes.
  4. Add the frozen blueberries to the saucepan and cook for an additional 20 minutes.
  5. Transfer compote to a resealable container and cool to below 40 degrees F. Store chilled until service.

Blueberry Balsamic Dressing

  1. In a blender, blend balsamic dressing and canned blueberries together until smooth.
  2. Store dressing chilled in an air-tight container below 40 degrees F.
  3. Brush one ounce of compote on the center of a flatbread.
  4. Layer with one ounce of honeyed walnuts.
  5. Add two ounces of brie.
  6. Fold flatbread into tri-fold like an envelope ensuring edges are overlapping.
  7. Brush the stuffed flatbread with butter.
  8. Set panini press to 375 degrees F. Press flatbread in panini press until cheese has melted and outside is crispy.
  9. Remove from press and drizzle with 2 tablespoons balsamic-blueberry glaze. Serve with a side salad dressed simply in olive oil, lemon juice and salt.

Yield: 24 wraps

Nutrition Information: Calories 530 cal Total Fat 37 g Saturated Fat 14 g Trans Fat 0.5 g Cholesterol 65 mg Sodium 770 mg Carbohydrates 33 g Dietary Fiber 2 g Total Sugars 11 g Added Sugars 8 g Protein 19 g Vitamin D 0.3 mcg Calcium 150 mg Iron 2.7 mg Potassium 280 mg

Recipe and photo used with permission from: California Walnuts



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