Welcome to The Storied Recipe! My podcast guest, Daniela Wilson, shared this recipe for Baked Brie with Roasted Grapes along with her powerful story of defecting from former Czechoslovakia and overcoming suicidal thoughts in her episode. I invite you to listen to her episode, Rejection, Defection, and Redemption while you make her creamy brie and grapes appetizer!
As the seasons shift into grape season, which will usher us into the holidays, Daniela shared this Golden Brown Creamy Brie Cheese stopped with Roasted Red Grapes and a sweet balsamic glaze, topped with a drizzle of honey and garnished with fresh earthy herbs.
This super simple but elevated dish captures the spirit of easy, luxurious gatherings of cozy autumn events and the holiday season. Golden brie and red grapes are a celebration of both delicious and beautiful food. Known best as an appetizer, grapes and brie are a combination at home at brunches, showers, simple suppers, and even on dessert boards.
Listen to Author's Story
From pivotal memories at five years old, Daniela's lifelong battle against fear and trauma unfolds, culminating in a profound choice made at 19. In Daniela's episode, we discuss the impact of historical shifts on Czech cuisine and the dynamics of mealtime rituals.
Follow The Storied Recipe in Your Favorite Player
Choosing a brie
- A ripe brie should have a soft texture and a slight bulge around the edges.
- The cheese should yield slightly to gentle pressure when touched.
- The cheese should have a thin, edible rind.
- The rind of the brie should be even in color and white.
- Avoid brie with signs of mold or discoloration.
- The rind is typically safe to consume and adds to the presentation.
- Choose a brie with a mild, buttery aroma.
- Avoid brie cheeses with overly strong or pungent smells.
- So many versions and flavors to match many palates.
- This balsamic vinegar is rated super high for its robust, sweet flavor.
- Black grapes and red grapes will be sweeter than green grapes
- It's up to you, but you do want to choose seedless grapes as you'll only want "crunchy interruptions" from the candied walnuts or pecans you may choose to put on top! 😉
- Garnish with woody aromatic herbs like rosemary or thyme sprigs
- Brie Crostini - This version of individual preparations takes a little longer, but it's an elegant finger food. Top baguette slices with brie slices, then a few balsamic roasted grapes and a tiny sprig of thyme.
- Or, make Chleba Crostini using Daniela's authentic Chzech Chleba, a crusy bread studded with rye seeds.
- Top with candied walnuts or sugared pecans
- Instead of grapes, roast other sweet fruits, especially stone fruits like peaches or apricots.
- For a more savory dish, choose roasted red peppers or sundried tomatoes.
- For an even richer version of this dish, wrap the brie in homemade or store-bought puff pastry
When to Serve & What to Serve With
- While this is the perfect easy appetizer for your holiday menu or a fancy dinner party, you can use it in other ways as well.
- For a super easy breezy meal, just pop the brie, grapes, and a variety of crackers and breads on the table along with some late season watermelon slices.
- Or, for a little more effort, serve this as a a centerpiece to Daniela's Czech Charcuterie Board).
- Bruch! This is a hearty, creamy, rich option for the non-egg-lovers at your brunch.
- Pair with dark chocolate and black cherries for a dessert board of grown-up-not-too-sweet desserts.
- Choose a wonderful wine
This is a super easy brie recipe with only 3 main steps:
- Prepare Reduction:
- Simmer balsamic vinegar, honey, and rosemary until thickened.
- Roast Grapes:
- Toss grapes with oil, salt, and pepper.
- Roast until caramelized and wrinkled.
- Assemble Dish:
- Warm brie in the oven.
- Place on platter, top with grapes.
- Drizzle with reduction, honey; garnish with rosemary.
- Small saucepan
- Half sheet baking sheet
- Decorative serving platter
Make Ahead and Storage
- You can roast the grapes up to 3 days in advance and store in the fridge. They *will* release juices during this time and will not look as plump on top of the brie.
- You can make the balsamic glaze up to one week in advance.
- I don't recommend baking the brie in advance of serving.
- However, you can eat all the leftovers straight out of the fridge as a midnight snack or breakfast treat after your big party!
More Appetizers from Around the World
- Storage: Keep the brie refrigerated until you're ready to bake it.
- Leftovers: If you have leftover baked brie, refrigerate it promptly and consume it within a few days. Reheat it thoroughly before consuming.
- Temperature Control: If you're serving baked brie at a party or gathering, be mindful of how long it sits out at room temperature. It's generally safe to leave perishable foods out for up to 2 hours, but after that, they should be refrigerated.