Roasted Grapes and Brie with Rosemary Infused Honey on Sourdough

On Sunday afternoons I do a lot of “food surfing” to get new ideas for my weekly meal plan. Do you know how many recipes I have bookmarked?

Yeah, I don’t either, but I think it’s one of those ridiculous numbers we hardly ever hear about because no one has a┬áSeptendecillion of anything….except for me and my bookmarked recipes. Whatever the number, I have enough recipes to last me my life time, but what puzzles me is that I still keep looking and bookmarking. Is this a disease? Please tell me I’m not the only one with this behavior!

If it is a disease at least it has delightful symptoms like, brie slathered over toasted sourdough bread, topped with warm roasted grapes and drizzled with rosemary honey.


This recipe was inspired by Aylin over at Glow Kitchen.

So easy and SO good!

Roasted Grapes and Brie with Rosemary Infused Honey on Sourdough

  • 1 bunch grapes, stemmed and washed
  • 1 T. olive oil
  • sea salt
  • 1/4 c. honey
  • 2 T. fresh rosemary leaves
  • brie
  • sourdough bread
  • fresh ground black pepper

Heat oven to 400 degrees. Place grapes in a casserole dish, sprinkle with sea salt and toss with olive oil. Roast for 25 minutes.


Spoon honey into a small sauce pan. Add whole rosemary leaves and heat on low until it starts to boil. Stir briskly for a minute and turn off the heat.


Toast thinly sliced sourdough bread. Spread brie over each hot slice. Top with grapes and drizzle with the warm honey. Sprinkle with pepper and enjoy warm.


I think I need to go make myself another slice…