Gluten Free Baked Cherry and Brie Appetizer Recipe

by Carol Kicinski on August 23, 2011

Gluten Free Recipe - Baked Cherry and Brie Appetizer As we come to the end of summer we also come to the end of the sweet cherry season.  Just when I was starting to take for granted lush, ripe, juicy cherries I realized it was time to start REALLY appreciating them and using them in as many gluten free recipes as I can before they were gone for this year.

So along with blending some into smoothies and baking them into muffins and pies I decided to venture out into other parts of the menu – the appetizer for example.

What’s that you say? Cherry appetizers? Seriously?

Yep, seriously!  Baked with creamy brie and another summer favorite, basil, cherries make for a sophisticated yet seriously simple starter. But don’t take my word for it, throw together this recipe and see for yourself. But hurry! Cherry season is almost over.

Oh and if you don’t already have one, this would be a good time to invest 5 or 10 dollars in a cherry pitter. This one, you can take my word for – they work great!

Gluten Free Recipe - Baked Cherry and Brie Appetizer

Gluten Free Baked Cherry and Brie Appetizer Recipe


2 pounds sweet cherries, pitted
½ teaspoon kosher or sea salt
Large pinch black pepper
¼ cup loosely packed fresh basil leaves, chopped
1 – 7 ounce round of brie
8 slices gluten-free bread
4 sprigs of fresh basil for garnish


Combine the cherries, salt, pepper and chopped basil in a mixing bowl. Cover and refrigerate for at least 2 hours and up to a day ahead.

Preheat oven to 350 degrees. Place on rack in the top third of the oven and the other rack in the bottom third.

Slice the crusts off the gluten free bread and cut each slice in half diagonally to make triangles. Lay on a baking sheet.

Divide the cherries along with any accumulated juices into 4 ramekins. Cut the rind off the round of brie and cut into quarters. Place the brie quarter on top of the cherries. Place the ramekins on a baking sheet.

Put the bread on the top shelf of the oven and the cherries on the bottom. Bake for 10 – 12 minutes or until the bread is toasted and the cheese is melted. Garnish each ramekin with a sprig of fresh basil and 4 toast triangles and serve immediately.


A gluten free recipe that serves 4 people (or 1 really greedy cherry lover like me!).

Ready for dessert?

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Categories:    Appetizers
  • Donna

    This sounds fantastic and so easy.

  • Shirley @ gfe

    Very pretty! I love brie so I’d like to give this a try some time, Carol. :-)


  • InTolerantChef

    Oh how lovely! The basil is fantastic, what a spectacular summery delight!

  • Pingback: Weekly Gluten-Free Roundup – August 28, 2011 « Celiac Kitchen Witch

  • a frog in the cottage

    I love cheese & cherry, that is just devil !!

    • Carol Kicinski

      Thanks. I love the combo myself!

  • marla

    Beautiful photos and I love the sweet/creamy/savory flavors in this recipe :)

    • Carol Kicinski

      Thank you Marla! I have to admit that I ate more than my fair share :) Hubby had 1, I had 3!

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