Description
Sweet and savory baked brie topped with a homemade grape chutney. Perfect for a holiday appetizer or casual get-together.
Ingredients
Units
Scale
- 12 oz (340 g) grapes
- 1 teaspoon oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon fennel seeds
- 1 dry red chili
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1 teaspoon fennel powder
- 1/4 cups (60 ml) toasted walnut
- 8 oz (227 g) brie
- 1 tablespoon honey
Instructions
- Place a heavy-bottomed pan on medium heat and drizzle with oil. Once hot, carefully add whole spices and dry red chili (watch for splattering). After a few seconds, add grapes, salt, and sugar. Stir and cook for 3 minutes.
- Add cumin powder, fennel powder, and paprika. Stir and cook for 5 more minutes, or until grapes are softened and easily crushed.
- Taste and add more sugar as needed.
- Lightly crush the grapes and remove from heat. Let cool.
- Preheat oven to 375°F (190°C).
- Place Brie on an oven-proof pan or skillet. Drizzle with honey and spread some grape chutney. Top with half of the toasted walnuts.
- Bake for 20 minutes.
- Serve immediately with crackers, remaining chutney, and walnuts.
Notes
- For a smoother chutney, blend the cooked grapes briefly before serving.
- If you don’t have honey, maple syrup makes a delicious substitute.
- Leftover baked brie can be stored in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 2
- Protein: 8
- Cholesterol: 60