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.

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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.

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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.

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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.

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I think I need to go make myself another slice…

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