Blueberry Brie Walnut Wrap
Blueberry Brie Walnut Wrap

Blueberry Brie Walnut Wrap

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.


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

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, 1/4
  • 3 cups blueberry balsamic dressing
  • 1 cup unsalted butter, melted



  1. Add all ingredients to a stainless steel saucepan.
  2. Cook on 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-bottomed 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°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°F.

  1. Brush one ounce of compote on the center of a flatbread.
  2. Layer with one ounce of honeyed walnuts.
  3. Add two ounces of brie.
  4. Fold flatbread into tri-fold like an envelope ensuring edges are overlapping.
  5. Brush the stuffed flatbread with butter.
  6. Set panini press to 375°F. Press flatbread in a panini press until cheese has melted and outside is crispy.
  7. 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.


Use compote in Marbled Blueberry Polenta Cakes, Marbled Blueberry Polenta Croutons, and Blueberry Croque Madame. This is a versatile compote that can be used as a glaze for roasted meats or as a sandwich topping.

Blueberry puree can be used instead of canned blueberries for balsamic dressing.