ONEBITE
BAKED BRIE WITH GRAPEPECAN
COMPOTE
Food Network Kitchen
Food Network
Small Red Grapes, Vegetable Oil, Pecans, Lemon Juice, Kosher Salt, Brie, Mini Phyllo Shells,
Black Pepper
Recipe courtesy of Food Network Kitchen

One-Bite Baked Brie with Grape-Pecan Compote

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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 8 servings
Baked Brie wrapped in phyllo is a perennial party favorite because of the perfect combination of gooey-good baked cheese and crisp, buttery pastry. We've taken it modern and mini, baking the Brie in individual phyllo cups (easier than working with sheets of phyllo) and adding a compote made with toasted pecans and red grapes roasted to intensify their flavor.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.
  2. Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then finely chop.
  3. Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans. (The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.)
  4. Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.
  5. Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm.