Baked Brie with Balsamic Roasted Grapes

Baked Brie with Balsamic Roasted Grapes

Gooey cheese wrapped in a flaky, buttery crust is our idea of a perfect appetizer. Grapes roasted in our 18 Year Traditional Balsamic are tucked underneath the dough before baking, adding a touch of sweetness to this savory dish. We used our favorite pie dough recipe here, but you can also use store-bought puff pastry.

Baked Brie with Balsamic Roasted Grapes sits on a plate alongside almonds and crackers.

Baked Brie with Balsamic Roasted Grapes

Servings: Serves 2 as a hearty meal, or 6 as an appetizer

Ingredients

  • 1 disk pie dough, enough for a 9-inch pie
  • 1 6-8 oz. wheel of good quality Brie or Camembert
  • 2 cups red seedless grapes, washed and cut in half
  • 6 sprigs fresh thyme
  • 1/4 cup 18 Year Traditional Balsamic**
  • 1 tbsp. LeRoux Olive Oil**
  • 1 egg, beaten
  • Salt and pepper
  • Hot honey for drizzling

Instructions

  • Preheat oven to 400 degrees. Toss grapes with olive oil, salt & pepper. Spread evenly on a sheet tray lined with parchment or a silicone mat, and roast for 20 minutes. Remove from oven and pour balsamic over grapes. Gently mix with a spatula and return to oven for 5 minutes.
  • On a lightly floured surface, roll pie dough into a 10" round. Place on a sheet tray lined with parchment paper.
  • Spoon about 1/3 of the grapes into the center of the dough. Place cheese on top of the grapes. You can cut off the rind or leave it (leaving the rind on will help to maintain its shape and is perfectly edible
  • Spoon all but about 2 Tbsp of the grapes on top of the cheese. Drizzle with hot honey.
  • Gently fold the edges of the dough over the cheese, like a galette. Brush with the beaten egg.
  • Bake for about 30 minutes, until the crust is golden brown. Spoon remaining grapes on top and serve warm with a drizzle of hot honey.

Notes

**Available at LeRoux Kitchen

Referenced products

  • Wine bottle, fresh grapes, and quality cookware on a wooden table.

    18 Year Traditional Balsamic
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