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Warm Chilean Blueberry Compote with Brie Cheese CrostiniA decadent do-ahead appetizer, blueberries from Chile are simmered with sugar, vinegar and juice until thickened and spooned over Brie-topped toasts. Sprinkle with candied almonds for a flourishing finish, if desired.

Blueberry Compote and Brie Cheese Crostini
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  • 1/2 red onion, diced
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh mint, minced
  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 2 Tbsp. red wine vinegar
  • 1/2 cup apple juice
  • 6‐8 oz. brie,sliced
  • 16 slices of baguette, toasted
  • optional garnish: chopped candied almonds


  1. Sauté onion in olive oil in a medium sauté pan until tender, about 5 minutes. Add mint, blueberries,
  2. sugar, vinegar and juice. Cook until juice reduces and sugar dissolves, 10 to 15 minutes. Let mixture cool
  3. to warm or room temperature.
  4. To assemble: Arrange baguette slices on platter. Top with a slice of brie. Spoon on blueberry compote. If desird, garnish with chopped candied almonds.
  5. Serve at room temperature.

This recipe is kindly provided by Fruits from Chile, courtesy of the U.S. Highbush Blueberry Council.

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