Honey Im Hot Baked Brie With Roasted Grapes

Honey Im Hot Baked Brie With Roasted Grapes

Featuring

This easy but impressive appetizer pairs creamy baked brie with blistered grapes and a sweet spicy drizzle made from Honey I’m Hot. The hot honey is used to roast the grapes until jammy and then added again as a glossy finishing drizzle over the warm cheese.

Ingredients

Baked Brie And Grapes

• 1 wheel brie cheese (8 ounces)
• 2 cups seedless red or black grapes, left on small stems if possible
• 1 tablespoon olive oil
• 2 tablespoons Honey I’m Hot
• 1 teaspoon balsamic vinegar
• Pinch of kosher salt
• Freshly ground black pepper

Honey Im Hot Finishing Drizzle

• 2 tablespoons Honey I’m Hot
• 1 teaspoon warm water, if needed to thin slightly

To Serve

• Fresh thyme leaves or small rosemary sprigs
• Toasted baguette slices
• Crackers
• Apple or pear slices

Instructions

1. Prepare the brie
   1. Preheat the oven to 375°F.
   2. Place the brie wheel in a small oven safe skillet or shallow baking dish.
   3. Use a sharp knife to score the top rind in a crosshatch pattern, cutting through the rind but not all the way to the bottom.
2. Season the grapes
   1. Place the grapes in a bowl.
   2. Drizzle with olive oil, 2 tablespoons Honey I’m Hot, balsamic vinegar, a pinch of salt, and a few grinds of black pepper.
   3. Toss gently to coat.
   4. Arrange the grapes around the brie in the skillet or baking dish in a single, cozy layer.
3. Bake
   1. Bake at 375°F for 15 to 18 minutes, until the grapes are blistered and releasing juices and the brie feels very soft when gently pressed in the center.
   2. If the grapes need a bit more color, switch the oven to broil and broil for 1 to 2 minutes, watching carefully.
4. Make the finishing drizzle
   1. While the brie bakes, add 2 tablespoons Honey I’m Hot to a small bowl.
   2. If your kitchen is cool and the honey is very thick, stir in 1 teaspoon warm water to make it easier to drizzle.
5. Finish the dish
   1. Remove the skillet from the oven and let it sit for 3 to 5 minutes so the cheese settles.
   2. Use a spoon to gently toss the hot grapes in their juices so they are lightly coated and glossy.
   3. Drizzle the warm Honey Im Hot finishing sauce over the top of the brie and some of the grapes.
   4. Sprinkle with fresh thyme leaves or add a few small rosemary sprigs for aroma.
6. Serve
   1. Serve the skillet directly on a trivet or board.
   2. Offer toasted baguette slices, crackers, and apple or pear wedges around the skillet.
   3. Invite guests to scoop soft brie and roasted grapes onto the bread or fruit.
   4. Place the jar of Honey I’m Hot on the table for anyone who wants an extra drizzle of heat.

Tips

• If you prefer a milder heat, mix Honey I’m Hot with regular honey before drizzling in about a half and half ratio.
• Use a small wheel of camembert instead of brie for a slightly earthier flavor.
• Leftover brie and grapes are delicious spread on toast the next day or stirred into hot cooked pasta for a quick creamy sauce.