Brie with Grape Salsa

brie w grape salsa

Summer means BBQ’s with friends and family. I am getting ready to host a BBQ for my friend Deanna and her husband, who is visiting from Texas. We share a love of cooking and great restaurants. I am searching through my recipes to put together the perfect meal and came across an old favorite.

I thought I would start with these Brie with Grape Salsa served on a toasted slice of French bread.

Back when I was a personal chef I would serve these in little tartlets. People would gobble these ups. A little brie, a little grape and a crunchy finish…sort of hard to resist. Now I serve it up on toasted sliced baguettes.

Brie with Grape Salsa

1 cup seedless red grapes, cut in half
1/4 teaspoon kosher salt
2 tablespoons finely chopped green onion
1 tablespoon balsamic vinegar
2 teaspoons walnut oil
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon minced garlic
1/8 teaspoon pepper
1/2 cup walnuts, toasted chopped
8 ounces brie, rind removed
1 baguette, sliced, brushed with olive oil and toasted

Preheat the oven to 300 degrees.

Put the grapes and kosher salt in a food processor and pulse until the grapes are coarsely chopped. Transfer to a strainer; let sit for at least 10 minutes.

Grapes and salt

Mix the green onion, vinegar, oil, rosemary, garlic, and pepper together in a small bowl. Add the grapes and mix well.

grape salsa


Arrange the toast on a baking sheet and spread with brie. Top with the grape salsa and finish with a few nuts. Place in the oven for 5 minutes or until the cheese has started to melt.

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