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!
- 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
Preparation time 5mins
Cooking time 50mins
Adapted from foodnetwork.com
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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