Baked Brie With Roasted Grapes
Warm baked brie topped with jammy roasted grapes, balsamic, thyme, and flaky sea salt, with an optional drizzle of honey. A simple, impressive appetizer for fall and winter entertaining.
Ingredients
For The Brie
- 1 Wheel Of Brie Cheese 8-12 Ounces
For The Roasted Grapes
- 1 lb Red Seedless Grapes Washed And Dried
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar Use Up To 2 Tbsp To Taste
- 2 tsp Fresh Thyme Leaves Or 2-3 Thyme Sprigs
- Flaky Sea Salt To Taste
To Finish + Serve
- Honey Optional, For Drizzling
- Gluten-Free Crackers, Endive Leaves, Apple Slices, Or Bread For Serving
Instructions
- Preheat The Oven: Preheat the oven to 400°F. Spread the grapes in a small baking dish or on a parchment-lined sheet pan.
- Season The Grapes: Drizzle the grapes with olive oil and balsamic vinegar. Toss gently to coat, then add thyme and a pinch of flaky sea salt.
- Roast The Grapes: Roast for 25-30 minutes, shaking the pan once halfway through, until the grapes are glossy and slightly burst. Remove from the oven.
- Lower The Oven: Reduce the oven temperature to 350°F.
- Bake The Brie: Place the brie in a brie baker or small baking dish. Bake for 12-15 minutes, until very soft and spreadable but not fully collapsed.
- Finish + Serve: Spoon the warm roasted grapes over the brie. Drizzle with honey if using, finish with flaky sea salt and thyme, and serve immediately.
Notes
Do not overbake the brie. You want it warm and spreadable, not fully liquid.
This recipe is naturally vegetarian and gluten-free. Serve with gluten-free crackers, endive, or fruit for an easy, inclusive spread.