Whenever you have friends and family over, there’s nothing better than greeting them with a yummy appetizer fresh from the oven, such as a baked Brie with grapes. It sounds fancy and complicated but I recently saw during a California Grapes event how easy it is. Chef Lorena García demonstrated how in just a few minutes you can prepare her delicious baked Brie “en croute” without having to go to culinary school. Her recipe incorporates grapes, something I would have never thought of. She said it’s more than okay to use puff pastry from the supermarket, which I intend to do.
Baked Brie with Herbed Grapes
1 mini brie wheel (8 oz. wt)
1 cup California seedless grapes
1 teaspoon thyme, freshly minced
1/2 teaspoon rosemary, freshly minced
1 sheet (10 square) puff pastry, thawed
1 egg, beaten
- Pre-heat oven to 400 degrees Fahrenheit.
- Slice Brie wheel in half, horizontally.
- Press grapes onto cut side of lower half of cheese.
- Sprinkle grapes with herbs.
- Press top of Brie onto grapes, sandwiching them in between the two halves of Brie. Set aside.On a lightly floured surface, roll puff pastry into a 16×10 rectangle.
- Cut a 6 round and an 8 round shape from puff pastry.
- Brush the smaller round of puff pastry with egg.
- Set brie/grape sandwich onto puff pastry.
- Brush larger round of puff pastry with egg and place egg side down over Brie.
- Press out any excess air and crimp edges to seal.
- You can decorate the top with puff pastry scraps if desired.
- Brush Brie‘s exterior with beaten egg.
- Place on cookie sheet and bake for 20 minutes.
- Tent loosely with foil and return to oven for 10-15 more minutes.
- Brie should be golden brown and puffy looking.
- Remove from oven and let cool for one hour before cutting into the Brie.