Baked Brie Recipe with Honeyed Grapes

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.

Course Appetizer

Cuisine American

Keyword Baked Brie, Baked Brie Recipe

Prep Time 5

Cook Time 12

Servings 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.

Notes

Nutritional Information: Information for this recipe was calculated without the serving ideas.
To Reduce the Carbs: 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).
Serving Tip: 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