Baked Brie with Grapes and Balsamic Vinegar (Candied Walnuts)

This Baked Brie with roasted grapes is the perfect appetizer to share with your guests. Minimal effort, simple and delicious ingredients like creamy smooth brie, sweet roasted grapes with balsamic vinegar and candied walnut pieces. I like to think this one is sneaky sophistication. And, according to the Spanish; eating 12 grapes at New Years (one for each stroke of the clock) will bring good luck throughout the year. Could this be any more perfect?

1 lb concord grapes, washed and dried
1 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
¾ tsp. rosemary, freshly chopped
1 pinch sea salt
1 (12 oz) wheel Brie cheese (340 g)

Garnish:
pure honey, for drizzling
¼ cup candied walnuts, chopped

To Serve:
sliced baguette or crackers

Heat oven to 400°F (200°C/180°C fan, Gas Mark 6). Place the grapes in a small baking dish and drizzle with oil, vinegar, rosemary, and a pinch of salt. Gently toss everything together with the grapes still on the vine.

Place the dish in the oven, shaking them halfway through, until their skins begin to burst and begin to shrivel, about 30 minutes.

Remove the grapes from the oven, and set aside to cool slightly.

Reduce the oven’s temperature to 350°F (180°C/160°C fan, Gas Mark 4).

Place the wheel of brie on a baking sheet lined with parchment paper. Bake for 6-8 minutes, or until the cheese begins to soften and ooze.

Transfer the cheese to a plate and place the roasted grapes and it’s juices over the top of the brie.

Garnish with a drizzle of honey and chopped walnuts. Serve warm with crackers or sliced baguette.