Main Course
Pickled Blackberries with Irish Brie
A vibrant appetiser pairing tangy pickled blackberries with creamy Irish Brie on sourdough or puff pastry. A balance of sweet, sharp, and buttery indulgence.
Expert’s Note:
This pairing works because the creamy, high-butterfat profile of Irish Brie cuts through the acidity of the pickled berries, while the gentle spice from the mustard seed and peppercorn adds aromatic lift. Serving at room temperature ensures the Brie is at its textural peak.
This pairing works because the creamy, high-butterfat profile of Irish Brie cuts through the acidity of the pickled berries, while the gentle spice from the mustard seed and peppercorn adds aromatic lift. Serving at room temperature ensures the Brie is at its textural peak.
Ingredients
- 120 ml water
- 120 ml apple cider vinegar
- 10 ml honey
- 1 g whole black peppercorns
- 0.75 g mustard seeds
- 1.5 g fine sea salt
- 150-225 g fresh blackberries
Serving for 4
- 1 batch pickled blackberries (above)
- 200-250 g Irish Brie room temperature
- 4 slices of artisan sourdough bread or 4 small squares of puff pastry, baked until golden
- Optional garnish: micro herbs (e.g., pea shoots) or a drizzle of local honey
Method
- In a small saucepan over medium heat, combine water, apple cider vinegar, honey, peppercorns, mustard seeds, and salt.
- Heat to a gentle simmer, stirring until the honey and salt dissolve fully.
- Remove from the heat immediately. You want a bright, fresh pickle, not cooked fruit.
- Place the blackberries in a clean, heatproof bowl. Pour the hot pickling liquid over them, ensuring they are fully submerged.
- Cover and allow to cool to room temperature (about 15 minutes).
- Refrigerate for at least 2 hours before serving. They will keep up to 4 days, intensifying in flavour over time.
Assembly
- If using bread: Toast slices until golden.If using puff pastry: Bake in a 200°C (180°C fan) oven until puffed and deeply golden, about 18–22 minutes, then cool slightly.
- Arrange slices or small wedges of Irish Brie on the warm base.
- Spoon over several pickled blackberries, allowing a little pickling liquor to drip onto the cheese for acidity.
- Garnish with micro herbs and, if desired, a light drizzle of honey for contrast.
- Serve immediately while the base is crisp and the Brie is soft and yielding.
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