In a small sauce pan, combine the blueberries, sugar and water. Cook on low-medium heat for 5 minutes. Stir in the balsamic vinegar and cook for another 5 minutes. The mixture should reduce and become thicker, and be slightly chunky.
There are two ways to grill the brie – gas grill or charcoal grill – as well as two methods – wrapped in foil or not wrapped in foil. I prefer not to use tin foil because I love those sexy grill marks and smokey flavor.
Heat the grill for medium heat and drizzle olive oil on both sides of the brie. Place the brie onto the grill. Make sure the brie isn’t directly on the flame; you want nice grill marks, but don’t want the flame to burn a whole in the wheel. The brie will cook for 3 minutes on each side.
Remove from the grill and top with warm compote. Finger-licking good.