Baked Brie with Balsamic Roasted Grapes

Ingredients

• 2-3 clusters red seedless grapes
• Olive oil
• 1 tablespoon balsamic vinegar
• 1 sprig rosemary
• Salt & pepper
• 1 baguette
• 2 garlic cloves, divided
• One 350–400g wheel brie
• ¼ cup finely chopped pistachios

Directions

1. Heat your oven to 425ºF.
2. Add the grape clusters to a baking dish and drizzle with a little olive oil and the balsamic vinegar. Pick the leaves from the top half of the rosemary sprig and set the leaves aside for later. Add the rest of the sprig to the baking dish and season the grapes with salt and pepper. Toss well to coat and set aside.
3. Thinly slice the baguette on a slight angle and transfer to a large sheet pan. Drizzle or brush each side with oil and season with salt and pepper, if desired.
4. Roast the grapes and bake the crostini for 10 to 15 minutes or until the grapes are a little shrivelled and the crostini are golden brown.
5. Meanwhile, use a paring knife to poke a dozen or so slits into the top of the brie and thinly slice one clove of garlic. Nestle a slice of garlic and a few rosemary leaves into each slit then drizzle the top of the brie with a little olive oil. Season with salt and pepper.
6. Remove the grapes and crostini from the oven and set the crostini aside. Nestle the wheel of brie into the baking dish with the grapes then return to the oven and reduce the temperature to 350ºF. Bake for 10 to 12 minutes or until the cheese is oozy and the garlic has softened.
7. Meanwhile, cut the remaining garlic clove in half and rub the cut side over each warm crostini. Transfer to a platter or serving dish.
8. Serve the baked brie and grapes scattered with the chopped pistachios alongside the crostini.