Gluten Free Baked Cherry and Brie Appetizers

Gluten Free Baked Cherry and Brie Appetizer Recipe

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

5 from 1 vote
Gluten Free Baked Cherry and Brie Appetizers
Print Recipe

Gluten Free Baked Cherry and Brie Appetizer Recipe

Prep Time5 mins
Cook Time10 mins
Chill time2 hrs
Total Time2 hrs 15 mins
Course: Appetizer
Cuisine: French
Servings: 4 Servings
Calories: 317kcal
Author: Gluten Free & More


  • 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 one 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.


Nutrition Facts
Gluten Free Baked Cherry and Brie Appetizer Recipe
Amount Per Serving
Calories 317 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Cholesterol 50mg17%
Sodium 603mg25%
Potassium 579mg17%
Carbohydrates 38g13%
Fiber 5g20%
Sugar 29g32%
Protein 13g26%
Vitamin A 623IU12%
Vitamin C 17mg21%
Calcium 127mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baked Basil Bread Brie Cheese Cherries Dinner Party
  1. Donna
    August 23, 2011

    This sounds fantastic and so easy.

  2. August 24, 2011

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


  3. August 25, 2011

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

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

  5. August 29, 2011

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

    1. August 31, 2011

      Thanks. I love the combo myself!

  6. August 29, 2011

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

    1. August 31, 2011

      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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