How is this for a retro-favorite? 80’s vibes, anyone?? Baked brie topped with grape chutney that’s cooked down with mustard seeds, fennel, and dried chili until the grapes soften and release their juices. The chutney is sweet with a hint of spice, and the whole thing gets drizzled with honey and scattered with toasted walnuts before going into the oven. The brie melts into itself while the top caramelizes slightly, creating something that’s rich, sweet, and just spicy enough to keep things interesting.
The chutney works on its own too. Spread it on sandwiches, serve it with cured meats, or spoon it over grilled meat. But baking it onto brie with crackers on the side makes for an appetizer that disappears fast.
The technique is straightforward: heat up whole spices in oil, add grapes with salt and sugar, then stir in ground spices and cook until everything breaks down. The grapes get crushed just lightly at the end, creating a chunky, spreadable texture that clings to the melted cheese. Oh, I’m getting hungry just talking about it!
How to Make Baked Brie with Spiced Grape Chutney
Make the Grape Chutney
Place a heavy-bottom pan over medium heat and add the oil. Once hot, carefully add the mustard seeds, fennel seeds, and dried red chili. The spices will splatter slightly, so keep watch.
After a few seconds, add the grapes and sprinkle with salt and sugar. Stir and cook for 3 minutes.
Add the cumin powder, fennel powder, and paprika. Stir and cook for 5 more minutes until the grapes soften and can be easily crushed.
Taste the chutney and add more sugar if you prefer it sweeter. Lightly crush the grapes with the back of a spoon and remove from heat. Let cool slightly.
Bake the Brie
Preheat the oven to 375°F.
Place the brie on an oven-proof pan or skillet. Drizzle with honey and spread some of the grape chutney over the top. Scatter half of the toasted walnuts on top.
Bake for 20 minutes until the brie is melted and soft.
Serve immediately with crackers, with the remaining chutney and walnuts on the side.
Recipe Notes
The chutney keeps in the refrigerator for 2-3 days in an airtight container, but it’s best eaten fresh.
Adjust the heat level by adding chili powder or using more dried chilies.
Black mustard seeds can be found in Indian grocery stores or online. Yellow mustard seeds work in a pinch but have a milder flavor.
Use seedless grapes to make eating easier, though seeded grapes work fine if you don’t mind the seeds.
The chutney should be chunky, not smooth. Don’t over-crush the grapes.
If the brie starts to leak while baking, it’s overcooked. Twenty minutes should be just right for a soft, melty texture.
Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Watch them closely so they don’t burn.
This chutney also pairs well with sharp cheddar, goat cheese, or alongside a cheese board.
Leftover chutney can be spread on sandwiches, served with roasted meat, or spooned over grilled chicken.
Baked Brie with Spiced Grape Chutney
Total Time: 40 minutes
Yield: Serves 6
Print Recipe
Pin Recipe
Description
Baked Brie with Spiced Grape Chutney features melted brie topped with grapes cooked in mustard seeds, fennel, and spices, finished with honey and walnuts. An elegant appetizer ready in 40 minutes.
Ingredients
Units
For the Grape Chutney
- 12 oz grapes
- 1 teaspoon oil
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon fennel seeds
- 1 dried red chili
- 1/2 teaspoon salt
- 1 teaspoon sugar (plus more to taste)
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1 teaspoon fennel powder
For the Baked Brie
- 8 oz brie
- 1 tablespoon honey
- 1/4 cup toasted walnuts
- Crackers for serving
Instructions
Place a heavy-bottom pan over medium heat and add the oil. Once hot, carefully add the mustard seeds, fennel seeds, and dried red chili. The spices will splatter slightly, so keep watch.
After a few seconds, add the grapes and sprinkle with salt and sugar. Stir and cook for 3 minutes.
Add the cumin powder, fennel powder, and paprika. Stir and cook for 5 more minutes until the grapes soften and can be easily crushed.
Taste the chutney and add more sugar if you prefer it sweeter. Lightly crush the grapes with the back of a spoon and remove from heat. Let cool slightly.
Bake the Brie
Preheat the oven to 375°F.
Place the brie on an oven-proof pan or skillet. Drizzle with honey and spread some of the grape chutney over the top. Scatter half of the toasted walnuts on top.
Bake for 20 minutes until the brie is melted and soft.
Serve immediately with crackers, with the remaining chutney and walnuts on the side.
Notes
The chutney keeps in the refrigerator for 2-3 days in an airtight container, but it’s best eaten fresh.
Adjust the heat level by adding chili powder or using more dried chilies.
Black mustard seeds can be found in Indian grocery stores or online. Yellow mustard seeds work in a pinch but have a milder flavor.
Use seedless grapes to make eating easier, though seeded grapes work fine if you don’t mind the seeds.
The chutney should be chunky, not smooth. Don’t over-crush the grapes.
If the brie starts to leak while baking, it’s overcooked. Twenty minutes should be just right for a soft, melty texture.
Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Watch them closely so they don’t burn.
This chutney also pairs well with sharp cheddar, goat cheese, or alongside a cheese board.
Leftover chutney can be spread on sandwiches, served with roasted meat, or spooned over grilled chicken.
- Prep Time: 10 min
- Cook Time: 30 min
Category: Appetizer
Method: Oven Baking
Cuisine: French-Asian
Nutrition
- Serving Size: 1/6 recipe
- Calories: 280
If you liked this, you are going to love these favorite Brie recipes:
Mushroom Bruschetta with Triple Cream Brie
Gingerbread Crusted Baked Brie and Cranberry Sauce
Florette Goat Brie Crostini with Rosemary, Pear and Honey
Blackberry and Thyme Baked Brie
The post Baked Brie with Spiced Grape Chutney appeared first on Honest Cooking and Travel.