BAKED BRIE & ROASTED GRAPES
- 1/2 lb concord grapes, washed and dried
- 1 tbs olive oil
- 1 1/2 tsp balsamic vinegar
- 3/4 tsp freshly chopped rosemary
- pinch of kosher salt
- 1 wheel of Brie cheese
- honey, for drizzling
- 1/4 cup candied walnuts, chopped
- Sliced baguette or crackers for serving
Heat oven to 400°F. Place the grapes in a small baking dish and drizzle with oil, vinegar, rosemary, and a pinch of salt. Gently toss everything together with the grapes still on the vine. *You can also remove all of the grapes from the vine if desired.
Place the dish in the oven, shaking them halfway through, until their skins begin to burst and begin to shrivel, about 30 minutes.
Remove the grapes from the oven, and set aside to cool slightly. Reduce the oven’s temperature to 350°F. Place the wheel of brie on a baking sheet lined with parchment paper. Bake for 6-8 minutes, or until the cheese begins to soften and ooze.
Transfer the cheese to a plate and place the roasted grapes and it’s juices over the top of the brie. Garnish with a drizzle of honey and chopped walnuts. Serve warm with crackers or sliced baguette.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.