Baked Brie with Grape Balsamic Compote
The recipe Baked Brie with Grape Balsamic Compote can be made in roughly 45 minutes. Watching your figure? This lacto ovo vegetarian recipe has 292 calories, 11g of protein, and 10g of fat per serving. This recipe serves 8. For $1.01 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Several people really liked this hor d'oeuvre. 119 people were glad they tried this recipe. This recipe from Beantown Baker requires balsamic vinegar, baguette, slivered almonds, and sugar. Overall, this recipe earns a good spoonacular score of 75%. Try One-Bite Baked Brie with Grape-Pecan Compote, Baked Brie with Blackberry Compote, and Baked Brie with Berry Rhubarb Compote for similar recipes.
Servings: 8
Ingredients:
2 tsp balsamic vinegar
1 cup black seedless grapes
6 oz wheel of brie
1/2 Tbsp cornstarch
crackers and/or toasted baguette for serving
1/4 cup slivered almonds, toasted
1 1/2 Tbsp sugar
Equipment:
frying pan
potato masher
bowl
oven
knife
Cooking instruction summary:
For the CompotePoke 2-3 holes in each of the grapes and place in a medium pan. Add the sugar and cook over medium heat. Use a potato masher to encourage the grapes to release their juices.Combine the cornstarch and balsamic vinegar in a small bowl.Once the grapes have released most of their juices, stir in the slurry and boil for one minute. Remove from heat and allow to cool.For the BriePreheat oven to 350.Place brie round in a small oven-safe dish. Using a sharp knife, cut into the rind about 1/4" all the way around, just under the top of the brie. You don't want to cut the top completely off.Bake 10 minutes.Place dish onto a larger platter. Lift the top of the brie with a knife and remove. Spoon grape compote on top of brie. Sprinkle with toasted almonds.Serve with baguette slices and crackers.
Step by step:
1. For the Compote
2. Poke 2-3 holes in each of the grapes and place in a medium pan.
3. Add the sugar and cook over medium heat. Use a potato masher to encourage the grapes to release their juices.
4. Combine the cornstarch and balsamic vinegar in a small bowl.Once the grapes have released most of their juices, stir in the slurry and boil for one minute.
5. Remove from heat and allow to cool.For the Brie
6. Preheat oven to 35
7. Place brie round in a small oven-safe dish. Using a sharp knife, cut into the rind about 1/4" all the way around, just under the top of the brie. You don't want to cut the top completely off.
8. Bake 10 minutes.
9. Place dish onto a larger platter. Lift the top of the brie with a knife and remove. Spoon grape compote on top of brie. Sprinkle with toasted almonds.
10. Serve with baguette slices and crackers.
Nutrition Information:
covered percent of daily need
