Tuscan Roasted Grapes & Brie

Warm, jammy grapes. Creamy baked brie. A drizzle of good olive oil and a whisper of herbs. This is the kind of appetizer that brings everyone to the table.

Ingredients

• 1 wheel brie (8 to 12 oz)
• 2 cups red or black seedless grapes, removed from stems
• 2 to 3 tbsp Borsari Olive Oil
• ½ tsp Tuscan Rosemary Sage Seasoning
• Fresh cracked black pepper
• Flaky sea salt
• Optional: fresh rosemary sprig, honey, toasted nuts
• Crusty bread or crackers, for serving

Instructions

1. Preheat oven to 400°F.
2. Add grapes to a small baking dish and toss with Borsari Olive Oil and Tuscan Rosemary Sage until evenly coated.
3. Roast grapes for 15–20 minutes, until blistered and jammy.
4. Nestle the brie into the center of the dish among the grapes.
5. Return to the oven and bake an additional 8 to 10 minutes, until the brie is soft and melty.
6. Finish with cracked black pepper, flaky sea salt, and an extra drizzle of olive oil.
7. Garnish with a rosemary sprig if desired and serve warm.

Serving Notes

• For a touch of sweetness, drizzle lightly with honey before serving.
• For added texture, sprinkle with toasted walnuts or almonds.
• Best enjoyed warm, shared with good bread and good company.