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Baked Brie with Grape Balsamic Compote

A Balsamic Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

10 minutes


8 people


For the Compote
  • 1 1/2 cup of seedless black grapes
  • 1 1/2 tbsp sugar
  • 1/2 tbsp cornstarch
  • 1 tbsp of Traditional Balsamic Vinegar
For the Brie
  • 6 oz wheel of Brie
  • 1/4 cup of slivered almonds, toasted
  • Crackers and/or toasted baguette for serving


For the Compote:
  1. Poke 2-3 holes in each grape and place in a medium-sized pan.
  2. Add sugar and cook over medium heat. Use a potato masher to encourage grapes to release their juices.
  3. Combine cornstarch and traditional balsamic vinegar in a small bowl.
  4. Once grape juices have been released, stir in the slurry and boil for one minute. Remove from heat and allow to cool.
  For the Brie:
  1. Preheat oven to 350.
  2. Place brie round in a small, oven-safe dish. Cut into the rind of brie about 1/4" all the way around, just un the top of the brie. DO NOT cut the top completely off.
  3. Bake for 10 minutes.
  4. Place dish onto larger platter. Lift the top of the brie with a knife and remove. Spoon grape compote on top of brie.
  5. Sprinkle with toasted almonds and serve with crackers and baguette slices.
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