Baked Brie with Grapes and Balsamic Vinegar (Honey)

A soft, warm brie is complemented by the sweet and earthy flavours of roasted grapes and a balsamic vinegar reduction with rosemary. A showstopper appetizer.

1 cup balsamic vinegar
2 sprigs rosemary
1 lb red or black seedless grapes (500 g)
1 Tbsp. extra-virgin olive oil
1 (12 oz) wheel Brie cheese (340 g)

Garnish:
1 Tbsp. pure honey
rosemary leaves

Prepare the Balsamic Reduction:
Pour 1 cup balsamic vinegar into a saucepan and add rosemary. Bring to a boil, then turn down and let simmer until the reduction is thick enough to coat the back of a spoon. Start checking at 5 minutes, it will thicken up more as it cools.

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Cover a sheet pan with parchment paper.

Toss the grapes with olive oil and a little salt and pepper. Spread grapes onto prepared baking pan.

Roast 15-30 minutes, until the grapes are caramalized.

Warm brie for the last 5 minutes in same oven.

Cover brie with grapes, balsamic reduction, and 1 Tbsp. honey.

Garnish with rosemary.