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One-Bite Baked Brie with Grape-Pecan Compote


Toasted pecans and roasted grapes make a sweet and crunchy compote to pair with baked brie bites. Perfect finger food party appetizers!

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Rate this recipe 4.4/5 (5 Votes)


  • 2 cups small red grapes
  • 1 tablespoon vegetable oil
  • 1/4 cup pecans
  • 1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
  • Kosher salt
  • 1 (8-ounce) wheel Brie
  • Two (1.9-ounce) packages mini phyllo shells, about 30
  • Black pepper, coarsely ground


Servings 8
Preparation time 5mins
Cooking time 50mins
Adapted from


Step 1

Preheat the oven to 350°F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.

Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then finely chop.

Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans. (The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.)

Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.

Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm.

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