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:
Hope you guys have enjoyed all the purple food. As a reminder, here are the other foods I serves at my 1000th Post Party:
- Caramelized Red Onion Tart
- Purple Potato, Tomato, and Goat Cheese Bruschetta served in Endive Leaves
- Pulled Pork Sliders with Red Cabbage Slaw
- Radicchio, Strawberry, and Walnut Salad (provided by Fiona)
- Baked Brie with Balsamic Grape Compote
- Purple Ombre Layer Cake (and Video Tutorial on How to Pipe a Rose)
- Blackberry Cheesecake Swirl Brownies
- Roasted Blueberry Cupcakes with Cream Cheese Frosting
- Two-Berry Coconut Macaroons
Two Years Ago: Homemade Oreos (again)
Three Years Ago: Coconut Lime Cupcakes
Four Years Ago: Dairy Free Mac and Cheese with Broccoli and Cauliflower
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
As a teacher, I still get nervous for the first day of school! Same butterflies in my tummy I had for the first day of high school 🙂
The look SO yummy, hope to try making them soon.
The flavor combination of PB&J always brings me back to my childhood. I loved the first day of school – new outfit, new backpack and school supplies…
Yum these look great Jen!! I totally agree on adding more jelly or jam to these…the ooey gooey of PB sticks to the roof of my mouth. Make sure to have milk if these bars are made! LOL
Tomorrow marks the first day of my eight year of teaching so I love your back to school post. I am bookmarking this recipe, love PB & J!
I have been obsessed with peanut butter lately and these look simply amazing….even if I’m not headed back to school! Yum!
These bars looks absolutely perfect.
My favorite part of going back to school was (and I know I’m a nerd for saying this) was using new school supplies. My mom always got us the best pens, pencils, folders, binders, erasers…you name it. And whipping them out the first week of class was the best feeling ever.
This looks perfect for the back to school season! I’m a nanny so I know the little I watch would love to make these for herself and friends. I guess I know what we are doing tonight 🙂
This is very similar to my favorite workout bar–Clif Mojo Peanut Butter & Jelly. Maybe I can start saving money and make my own bars. Thanks!
I’ve made something similar before, but these look SO good my stomach is grumbling 🙂 Definitely bookmarking for soon! I miss the new outfits and seeing who’s in all your classes 🙂
Sues