Baked Brie with Grape Balsamic Compote

Today I bring you guys the last of my purple food posts. It took a couple weeks, but we made it! This is another recipe that I’m pretty proud of. I rarely make up my own recipes and this is one of those rare exceptions. For whatever reason, the idea of using grapes to make purple food didn’t cross my mind until the day before the party.

I had put baked brie on the menu and had planned to make a blueberry compote to put on top. But then it hit me – use grapes (duh!) So I used this blueberry sauce as an inspiration for the compote. I wanted it to be thicker, so I bumped up the amount of cornstarch.

I was a bit concerned that it would be too sweet, and I know balsamic pairs well with strawberries, so I decided to make the cornstarch slurry using balsamic vinegar instead of water. It worked like a charm. This grape balsamic compote was nice and thick and had a subtle savory tone from the balsamic. I added some toasted almond slivers to give it some texture and voila – I had created an AMAZING appetizer that was also purple.

The Baked Brie with Grape Balsamic Compote was a huge hit. And I’ve made it twice since the party. I used a goat milk brie wheel so that I could enjoy this appetizer. The goat milk wheels are 6 oz. I believe cow’s milk brie wheels come in 8 oz containers, but you should have enough compote using the recipe below.

I also wanted to share this trick about baking brie with you guys. I can’t remember where I learned this but Hubby was shocked when he saw me pop the “lid” off the brie after it had baked. Prior to baking your brie, use a sharp knife to cut around the top of the rind. You don’t want to cut it completely off, just cut about a 1/4 inch into the brie right under the top all the way around. While the brie is in the oven, the cheese will get all melty and gooey. Then when you take it out of the oven, you can just remove the top of the rind like so:

gGEKjp on Make A Gif, Animated Gifs

Hope you guys have enjoyed all the purple food. As a reminder, here are the other foods I serves at my 1000th Post Party:

Two Years Ago: Homemade Oreos (again)
Three Years Ago: Coconut Lime Cupcakes
Four Years Ago: Dairy Free Mac and Cheese with Broccoli and Cauliflower

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Baked Brie with Grape Balsamic Compote

Fruit and cheese are such a classic combination. I used a 6 oz wheel of brie because I use goat milk brie. If you use an 8 oz wheel, bump up the ingredients of the compote a bit as well.

Yield: Serves 8

Ingredients:

For the Compote
1 cup black seedless grapes
1 1/2 Tbsp sugar
1/2 Tbsp cornstarch
2 tsp balsamic vinegar

For the Brie
6 oz wheel of brie
1/4 cup slivered almonds, toasted
crackers and/or toasted baguette for serving

Directions:

For the Compote
Poke 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 Brie
Preheat 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.

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13 Responses to “Pomegranate Cranberry Quinoa Salad”

  1. #
    1
    Smitten Sugar — January 20, 2011 at 5:14 pm

    I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!

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    2
    Evan Thomas — January 20, 2011 at 5:27 pm

    I love quinoa! Never tried it with these ingredients. Great recipe!

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    3
    Chelsea — January 20, 2011 at 5:31 pm

    I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!

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    4
    The Small Boston Kitchen — January 20, 2011 at 5:36 pm

    Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!

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    5
    Fun and Fearless in Beantown — January 20, 2011 at 6:49 pm

    I adore quinoa because it is so healthy and so filling!

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    6
    ErinsFoodFiles — January 20, 2011 at 7:15 pm

    Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂

  7. #
    7
    Sarah @ Semi-Sweet — January 20, 2011 at 8:26 pm

    I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!

  8. #
    8
    Nisrine|Dinners and Dreams — January 20, 2011 at 11:26 pm

    I love a good quinoa recipe. This one sounds worth a try.

  9. #
    9
    Shannon — January 21, 2011 at 1:47 am

    LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!

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    10
    Daisy — January 21, 2011 at 4:17 pm

    don’t worry, I am officially the last one.

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    11
    Megan — January 21, 2011 at 10:43 pm

    I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!

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    12
    kitchenmisfit — January 23, 2011 at 10:12 pm

    I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!

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    13
    Cheryl — January 24, 2011 at 7:22 pm

    I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!

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