Brie and pickled blackberry toastie
Makes: 2
Prep time: 10 minsTotal time: 
Recipe photography by Martin Poole
Brie and pickled blackberry toastie
Pickled blackberries provide the perfect tangy accompaniment to creamy cheeses such as Brie. Enjoy this autumnal toastie for lunch or brunch
Makes: 2
Prep time: 10 minsTotal time: 
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Nutritional information (Per toastie)
Calories
567Kcal
Fat
31gr
Saturates
19gr
Carbs
49gr
Sugars
4gr
Fibre
5gr
Protein
21gr
Salt
1.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the pickled blackberries (fills1 x 1 litre Kilner jar )
- 200ml red wine vinegar
- 5 juniper berries
- 5 black peppercorns
- 3 allspice berries
- 2 bay leaves
- zest ½ orange
- 1 tbsp sea salt
- 75g caster sugar
- 450g blackberries
For the toasties
- 4 thick slices sourdough bread
- 30g soft salted butter
- 120g Brie* (we used Brie de Meaux)
- handful of watercress
- about 100g of the pickled blackberries, drained
Step by step
- For the pickle, put everything apart from the blackberries in a pan with 200ml of water. Heat over a gentle heat until the sugar has dissolved. Bring to the boil and then remove from the heat immediately. Set aside to cool completely.
- Put the blackberries in a large, sterilised jar and pour over the cooled pickling liquid. Seal the jar and leave in a cool place for 5 days to mature. Once opened, keep in the fridge for up to 1 month. They are delicious served with a cheeseboard.
- For the toasties, butter both sides of the bread and then divide the Brie between two slices. Top with some watercress and pickled blackberries, then top with the remaining bread. Heat a frying pan over a medium-high heat; fry the sandwiches for 2-3 minutes on each side, pressing down gently as they cook, until the bread is golden and the cheese has melted. Serve immediately. *Use vegetarian cheese if required.
