Brie with Grape Compote

Ingrédients

For the Compote:

1 cup black seedless grapes

1 1/2 Tbsp sugar

1/2 Tbsp cornstarch

2 tsp balsamic vinegar

For the Brie:

6 oz wheel of brie

1/4 cup slivered almonds, toasted

crackers and/or toasted baguette for serving

Instructions

For the Compote:

Poke 2-3 holes in each of the grapes and place in a medium pan. Add the sugar and cook over medium heat. Use a potato masher to encourage the grapes to release their juices.

Combine the cornstarch and balsamic vinegar in a small bowl.

Once the grapes have released most of their juices, stir in the slurry and boil for one minute. Remove from heat and allow to cool.

For the Brie:

Preheat oven to 350°F.

Place brie round in a small oven-safe dish. Using a sharp knife, cut into the rind about 1/4" all the way around, just under the top of the brie. You don't want to cut the top completely off.

Bake 10 minutes.

Place dish onto a larger platter. Lift the top of the brie with a knife and remove. Spoon grape compote on top of brie. Sprinkle with toasted almonds.

Serve with baguette slices and crackers.