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Roasted Grapes with Baked Brie

Gooey, melty brie cheese with sweet and tangy roasted grapes to complement!
Print Recipe

Ingredients

  • 2 cups Sweet and fresh purple or red grapes Washed and dried
  • 1 tbsp. Olive oil
  • Sea salt
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. Honey
  • 1 Brie wheel
  • Baguette slices
  • Thyme Optional

Instructions

  • Start by placing sweet purple or red grapes on a sheet pan and drizzling with olive oil and a couple of dashes of sea salt.
  • Add a couple of splashes of balsamic and an equal amount of honey (you can eyeball this- not too much, though. You want a light glaze, not swimming grapes).
  • Stir the grapes to coat, then roast at 400 degrees for 10-15 minutes, or until the grapes are browning, the skins are popping, and the juices are becoming jammy.
  • Set grapes aside and heat the brie wheel according to the package directions. I scored the top of mine both ways, placed the brie in a cast-iron pan, and put it in the oven at 375 degrees until the middle was wobbly (this took 20-25 minutes for me).
  • When the brie is done, pour the roasted grapes and their juices over it and, if desired, garnish with thyme.
  • Serve with crostini.
  • Tip: to save time, I surrounded the brie round with slices of baguette, which toasted while the brie was heating!

Notes

Notes: I used homegrown grapes. These are smaller and sweeter. If your grapes are larger, they may need more roasting time.