Layered Blueberry Hazelnut Cheese Wheel

There’s nothing better than a festive cheese board over the holidays and, by adding this Layered Blueberry Hazelnut Cheese Wheel to your creation, you’ll create the perfect charcuterie centerpiece. The best part? Not only is it delicious, it’s also packed full of vitamins, minerals, and antioxidants from BC Blueberries. Although this secret ingredient will keep you going all winter long, it can be found in the freezer aisle throughout any season. —Vita Daily

5-inch-round (350 g) Brie, Camembert or any soft rind cheese
1½ cups (225 g) B.C blueberries – fresh or frozen
¼ cup (60 ml) red wine
2 tbsp (30 ml) balsamic vinegar
3 tbsp (30 g) brown sugar
1 tbsp (15 ml) lemon zest
2 tsp (10 ml) lemon juice
¼ tsp (pinch) black pepper
1/8 tsp (pinch) salt
Sprig fresh rosemary
½ cup (75 g) hazelnuts, toasted and roughly chopped

Cut the cheese round in half horizontally. Place the bottom half cut side up on a serving platter. Set aside at room temperature with the top half of cheese. In a saucepan, bring the blueberries, red wine, balsamic vinegar, brown sugar, lemon zest, lemon juice, pepper and salt to a boil. Simmer uncovered on a medium heat for approximately 20-30 minutes, until reduced to a thick compote. Add the whole rosemary sprig in the last two minutes of cooking, then remove. Spoon half the hot compote over the bottom half of cheese. Cover with the top half of cheese (cut side down) and top with remaining compote and hazelnuts. Serve with fresh fruit and crackers.

bcblueberry.com