One-Bite Baked Brie with Grape-Pecan Compote

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.
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  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 8 servings
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2 cups small red grapes

1 tablespoon vegetable oil

1/4 cup pecans

1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest

Kosher salt

One 8-ounce wheel Brie

Two 1.9-ounce packages mini phyllo shells (about 30)

Coarsely ground black pepper


  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.