Baked Brie Recipe with Honeyed Grapes

This easy Baked Brie recipe features rich, creamy brie cheese that’s baked until melted and gooey, and then topped with honeyed grapes for an easy, crowd-pleasing appetizer. This dish will make you the star of any party!

You know that creepy neighbor who somehow knows a little too much about your personal business?

The one who remarks, You’re going out to dinner again?, when he catches you going out dressed in something other than jeans in the early evening.

And who asks with surprise when you bring a bag of apples home on a random Wednesday, You needed more apples already?

And who tells your husband, You talk way too much on the phone, man.

Yeah, that guy.

(It can’t be just me who has a creepy neighbor situation going on.)

But when you make Baked Brie with Honeyed Grapes and devour it for Sunday brunch with a friend and the creepster later asks you what you made because he claims he could smell it outside, you realized he’s just redeemed himself a little bit.

How?, you ask. It’s not for the compliment he gave you in asking for your recipe. No, you’re just grateful when you realize that he didn’t knock on the door and invite himself in for brunch, lol. Ugh.

After I made Jessica’s (from How Sweet It Is) recipe for Roasted Blueberry-Basil Brie (check out my pic of it in this post) from her cookbook Seriously Delish, I got a real taste for warm and gooey brie.

I just happened to have a wheel of it in my cheese drawer and a bag of grapes in my crisper and a friend coming over for brunch. There was no fighting fate; I didn’t even stand a chance.

Here’s What You’re Going to Love About this Recipe

• This recipe brings out the best in brie. Even if your cheese isn’t top-quality, after a quick stint in the oven you’d never know it!
• Gooey, melted brie. If you’re any kind of cheese-lover, it goes without saying that deliciously decadent, rich, melty brie cheese will steal your heart.
• Honeyed grapes. Let me give you little a tip on this one: double the warm honeyed grape part of this recipe. Not for use on the cheese in this dish, but for use on everything. Like yogurt, ice cream, pancakes, waffles, crepes, oatmeal, toast, and croissants. (Or, you know, bathing in.) This grape sauce is magic.
• Minimum effort, maximum results. This appetizer is as easy to make as it is impressive-looking! Get ready to wow your guests and have them ask you for the recipe.
• No “en croute” to fiddle with. In this easy recipe, a wheel of brie cheese is baked as-is with no pastry wrapped around the outside. Not only is it easier to make, but this significantly reduces the carbs.
• Low carb-friendly. To cut the carbs down, omit the honey in the topping and use 2 tablespoons water + 2 tablespoons granulated monk fruit/allulose sweetener.

The Best Baked Brie Recipe

Ingredients in Baked Brie

• Brie cheese 
• Red seedless grapes
• Honey
• Apple cider vinegar (or red wine vinegar or balsamic vinegar)
• Sea salt
• Walnuts

Step by Step Tutorial for How to Make Baked Brie

1. Preheat the oven to 350F. Once hot, unwrap the brie and place it onto an oven-safe baking dish. Bake 12 minutes.
2. Add the grapes, honey, vinegar, and salt to a small saucepan over medium heat.
3. Cover the saucepan and cook until the grapes are slightly softened, about 6 to 10 minutes, stirring occasionally. Uncover the saucepan, and cook until the syrup is thickened, stirring occasionally, about 2 minutes. This is how the grapes will look when they’re done.
4. Carefully top the brie with the honeyed grapes.
5. Sprinkle on the walnuts and serve hot!

Variations on This Recipe

• Vinegar. Instead of apple cider vinegar, you can use red wine vinegar or balsamic vinegar.
• Fruit. If grapes aren’t your thing, any number of different fruit works well here! I’ve made it with apple (using this method), pear, and plum with good results.
• Cheese. This recipe also works great with a wheel of Camembert cheese.

Tips for Making this Baked Brie Recipe with Honeyed Grapes

• Make the cheese right before you want to serve it. Whenever possible, I like to have the option to make something ahead of time. But baked brie is just one of those things that’s best served hot right after it’s made.
• But you can make the honey roasted grapes ahead of time. Once the roasted grapes are made, let them cool to room temperature and store them in an airtight container in the fridge for up to 1 week.
• Have everything else ready for serving. Once brie is baked, it waits for no one! You have about 20 minutes while it’s hot, gooey, and delicious so it’s helpful to have everything else ready for serving.

Baked Brie FAQs

Can I Prepare Baked Brie Ahead of Time?

For this recipe, I recommend heating the brie right before you want to serve it. This is because the cheese is best served hot, and if you reheat it once it cools, the texture changes.

However, you can make the honeyed grapes ahead of time and store it covered in the fridge for up to 1 week. You can reheat the grapes in the microwave or on the stovetop, adding a splash more water if necessary.

How Long Does Baked Brie Stay Soft?

Baked brie will stay soft and spreadable for about 20 minutes at room temperature after it’s baked.

Do You Cut the Top Off Brie Before Baking?

That depends on the recipe. For this recipe, keep the rind on when you bake the brie.

Some people don’t enjoy the rind. However, the rind is edible, and you can eat it along with the cheese if you don’t mind it.

What Goes Good with Baked Brie?

Baked brie goes well with something crunchy to spread the cheese on. Here are a few ideas:

• Low Carb Crackers
• Date and Walnut Crispbread
• Water crackers
• Sliced baguette
• Sliced apple or pear

More Cheesy Appetizers to Make

• Cheddar Cheese Ball
• Garlic and Chive Cream Cheese Dip
• Czech Pickled Cheese (aka Nakládaný Hermelín)

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Baked Brie Recipe with Honeyed Grapes

This easy Baked Brie recipe features rich, creamy brie cheese baked until melted and gooey, and then topped with honeyed grapes for an easy, crowd-pleasing appetizer.

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings: 4 servings

Calories: 281kcal

Author: Faith Gorsky

Ingredients

• ▢ 8 ounce wheel brie cheese
• ▢ 1 cup seedless red grapes rinsed
• ▢ 1 tablespoon pure honey
• ▢ 1/2 tablespoon apple cider vinegar
• ▢ 1/16 teaspoon sea salt
• ▢ 3 tablespoons walnuts toasted and coarsely chopped

Serving Ideas:

• ▢ Low Carb Crackers
• ▢ Date and Walnut Crispbread
• ▢ Water crackers
• ▢ Sliced baguette
• ▢ Sliced apple or pear

US Customary - Metric

Instructions

To Bake the Brie:

• Preheat the oven to 350F. Once hot, unwrap the brie and place it onto an oven-safe baking dish. Bake 12 minutes.

To Make the Honeyed Grapes:

• While the brie bakes, you’ll have just enough time to make the grape topping.
• Add the grapes, honey, vinegar, and salt to a small saucepan over medium heat. Cover the saucepan and cook until the grapes are slightly softened, about 6 to 10 minutes, stirring occasionally. Uncover the saucepan, and cook until the syrup is thickened, stirring occasionally, about 2 minutes.

To Serve:

• While everything is hot, carefully top the brie with the honeyed grapes and walnuts.
• Serve warm.

Helpful Tips

• The nutrition information for this recipe was calculated without the serving ideas.
• To cut the carbs down, omit the honey in the topping and use 2 tablespoons water + 2 tablespoons granulated monk fruit/allulose sweetener. This will bring the carbs down to 7g net carbs per serving (1/4 of the recipe = 1 serving).
• Make the cheese right before you want to serve it because baked brie is just one of those things that's best served hot right after it's made. But you can make the honey roasted grapes ahead of time! Once the roasted grapes are made, let them cool to room temperature and store them in an airtight container in the fridge for up to 1 week.

Nutrition

Calories: 281kcal | Carbohydrates: 12g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 394mg | Potassium: 195mg | Fiber: 1g | Sugar: 11g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

This post was first published on An Edible Mosaic on October 13, 2014. It was updated with more information on January 16, 2022.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!