Bujold BBQ & Kitchen

Bubbling berries, smoky brie, and the perfect drizzle of maple — all done over open coals in cast iron. A fire-cooked appetizer that’s meant to impress.

A recipe I did for family at my parents house on the banks of the Baies des Chaleurs on the Gaspe Coast of Quebec using my small Weber Kettle. Cooking for family overlooking the water has always created memorable moments for me – I hope this recipe creates special memories for you!

I made mine with fresh harvested Black Currants and Raspberries but you can certainly substitute the currants for Blueberries or Blackberries! Make this for your guests and you’ll certainly leave them impressed!

Ingredients:

• 1 wheel of brie cheese (approx. 200–250g)
• ½ cup fresh black currants (or sub fresh blueberries)
• ½ cup fresh raspberries
• 2–3 tablespoons pure maple syrup (to taste)
• ¼ cup chopped toasted pecans

Instructions:

1. Get your fire hot (see tip below for oven version):
   Build a medium bed of charcoal and let it burn until it has a light layer of grey ash.
2. Assemble in cast iron:
   Score the rind of the cheese in a grid pattern using a sharp knife. Place the brie in a small cast iron skillet – ideally on that leaves 1-1 1/2 inches around the cheese.. In the space between the brie and the edge of the pan place the raspberries and black currants (or blueberries), drizzle with maple syrup, and sprinkle on the toasted pecans.
3. Cook directly over coals:
   Set the skillet right over the hot coals. Cook uncovered for 10-15 minutes, turning the pan occasionally for even heat. You’re looking for the cheese to soften and the fruit to get soft and bubble.
4. Let it cool slightly:
   Remove carefully — the pan will be hot and the fruit mix will be molten. Let cool for 5–10 minutes before serving.
5. Serve:
   Bring the whole skillet to the table with crackers, toasted baguette slices, or grilled bread. Let everyone dig in.

Fire-Cooked Tip:

Switch out the black currants for fresh blueberries if needed — both bring a tart-sweet punch that balances beautifully with creamy brie and smoky fire flavour.

No charcoal?

No problem. You can bake this in a preheated oven at 375°F (190°C) for 15–20 minutes, or until the brie is soft and the berries are bubbling. Use an oven-safe cast iron or small baking dish, and let it cool for 5–10 minutes before serving — just like the fire-cooked version.