Baked Brie With Roasted Grapes

This Baked Brie With Roasted Grapes is the kind of appetizer I rely on when I want something warm, indulgent, and quietly impressive. A wheel of brie goes into the oven until soft and spreadable, then gets spooned with jammy roasted grapes that turn sweet, syrupy, and just a little tangy with balsamic and thyme.

It’s especially lovely for fall and winter entertaining this quick but impressive appetizer that comes together in just 30 minutes.

VEGETARIAN ✓ GLUTEN-FREE ✓

---

---

Recipe Notes

Brie is often called the “Queen of Cheeses,” and for good reason. When it’s warmed, it becomes buttery and spoonable, with that gentle tang that makes it feel at once simple and special. Here, roasted grapes do the work of a preserve: sweet, glossy, and balanced by balsamic and thyme.

A quick note on brie: French brie (especially at peak ripeness) tends to be more complex and deeply flavored, while brie commonly sold in the U.S. is often stabilized for shelf life and stays milder. Either will work here, but a good-quality wheel makes a difference.

Ingredients For Baked Brie With Roasted Grapes

• 1 (8-12 Ounce) Wheel Of Brie Cheese
• 1 Pound Red Seedless Grapes
• 1 Tablespoon Olive Oil
• 1-2 Tablespoons Balsamic Vinegar
• 1-2 Teaspoons Fresh Thyme Leaves (Or 2-3 Thyme Sprigs)
• Flaky Sea Salt, To Taste
• Honey, For Drizzling (Optional)
• Crackers, Sliced Apples Or Pears, Endive Leaves, Or Bread For Serving

How To Make

Roast the grapes first, then bake the brie while the grapes are still warm. The timing is forgiving and everything comes together right at serving time.

Tips & Tricks

• Do not overbake the brie: You want it warm and very soft, but not fully liquid.
• Use a brie baker if you have one: Ceramic warms gently and helps the cheese stay soft longer on the table.
• Score lightly if you’d like: A shallow crosshatch on the rind looks beautiful and makes spooning easier.
• Finish with flaky salt: It sharpens the sweetness of the grapes and keeps the whole thing balanced.

Substitutions

• Brie Alternative: Camembert works beautifully.
• Grape Alternative: Use figs (halved) or cherries when in season.
• Herb Alternative: Rosemary or a few torn sage leaves are lovely in colder months.
• Dairy-Free Alternative: Use a plant-based brie-style wheel and bake just until soft, following the same timing cues.
• Gluten-Free Serving: This recipe is naturally gluten-free. Serve with gluten-free crackers, seeded crispbreads, endive leaves, cucumber rounds, or apple slices.

Make Ahead

You can roast the grapes up to 3 days ahead and refrigerate them in a sealed container. Rewarm gently in a small baking dish (or in a skillet over low heat) before serving. Bake the brie just before serving for the best texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm at 325°F until just soft. The brie will be a bit firmer than freshly baked, but still delicious.

FAQs

Should I remove the rind before baking?
No. The rind is edible and helps the wheel hold its shape as it warms.

How do I know when baked brie is ready?
It should feel very soft when pressed gently, but still hold its shape in the baker or dish.

What should I serve with baked brie besides bread?
Try endive leaves, radicchio, cucumber rounds, apple slices, or gluten-free crackers for an easy, inclusive spread.

More Recipes To Try

• 
  Baked Brie with Garlic & Herbs
  
• 
  Goat Cheese Stuffed Dates
  
• 
  A Winter Cheese Board That Leans Into Vegetables
  
• 
  Roasted Parsnips, Carrots & Orange with Whipped Feta
  
• 
  A Winter Wine & Cheese Party
  

Get The Recipe:

---