Baked Brie with Roasted Grapes

Published 12:00 am Wednesday, November 11, 2026

By Emily Jenkins/Culinary Professional

My parents introduced me to brie en croûte in the early 2000s, when I was in high school. I thought it was the most delicious thing I’d ever tasted: creamy, melty brie cheese topped with chopped pecans and brown sugar, then wrapped in flaky, golden-brown puff pastry. I’m not sure what motivated them to make it. I have a feeling they may have been inspired by a recipe from a Food Network show, since it was the heyday of rising celebrity chefs.

After that, you could find brie en croûte on our dinner table for most holiday occasions. Brie became my favorite cheese, so much so that I tried to sneak a wheel home from France on my French club’s senior trip. I don’t think it made it past customs. But then again, who wants a wheel of cheese that has been sitting out on a nine-hour flight?

My love for brie continues to this day, and I’ll take any chance I can get to buy a wedge of triple-cream brie from the store. I created this recipe because I had an abundance of grapes I needed to use (my kids apparently don’t like grapes) and thought I could incorporate them into the perfect fall holiday recipe. This Baked Brie with Roasted Grapes would be great to serve as an appetizer for Thanksgiving or Christmas.

The grapes are roasted and then arranged around a wheel of brie topped with candied pecans and wrapped in puff pastry. After baking, the pastry gets a drizzle of honey and a sprinkling of thyme. The combination of warm, creamy brie, sweet roasted grapes and crunchy candied pecans makes this an appetizer that is sure to disappear quickly at your holiday gathering

Baked Brie with Roasted Grapes

Ingredients:

• 1 large bunch of red grapes
• Extra-virgin olive oil
• Pinch of sea salt
• 1 sheet puff pastry dough, thawed if frozen
• 1 (8-ounce) wheel of Brie cheese
• 1/2 cup chopped candied pecans
• Egg wash
• 2–3 tablespoons honey
• Fresh thyme leaves
• Toasted baguette slices or crackers

Instructions:

Preheat oven to 400 degrees F. Separate grapes from the stems and place them in a large, oven-safe baking dish. Drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Bake for 20 minutes, or until softened.

Unroll puff pastry on a clean work surface and place the cheese in the center. Arrange pecans on top of the cheese. Fold the sides of the pastry up and over the cheese, pressing to seal. Lightly brush the pastry with egg wash, then transfer the wrapped cheese to the baking dish, nestling it among the grapes.

Bake for an additional 35 minutes, or until pastry is golden brown. Drizzle with honey. Lightly mash the grapes, if desired (this makes them more spreadable). Sprinkle with fresh thyme leaves. Let cool 5–10 minutes before slicing open, if you can resist. Slice and serve with toasted baguette slices or crackers.

Makes 4–6 servings.

Emily Jenkins is an award-winning culinary professional based in Nixa, Missouri, specializing in original recipe development and engaging food writing. Follow on Instagram @Lil_Ozarkfoodie or email her at emilykathleenjenkins@gmail.com