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–+ servings

Roasted Grape Brie Cake

By: Nadia Aidi
|
Servings: 8 servings
A brie wheel split and stuffed with whipped triple cream brie, candied walnuts, crisp pancetta, and chives, then frosted with more whipped brie and topped with roasted grapes and honey.
Prep 20 minutes
Cook 25 minutes
Chill Time 30 minutes
Total 1 hour 15 minutes
Roasted grape brie cake on a glass stand with honey dripping down the side and the pancetta walnut filling visible in the middle layer

Equipment

  • Skillet
  • hand mixer, or food processor
  • sheet pan
  • Offset spatula

Ingredients

Roasted Grape Brie Cake

  • 2 oz pancetta diced
  • 1 brie wheel
  • 1-2 grape vine
  • olive oil to taste (about 1 tsp)
  • honey for topping (about 1 tbsp)

Candied Walnuts

  • 3/4 cup walnuts
  • 2 tbsp brown sugar
  • 1 tbsp water
  • 1 tbsp butter
  • 1/2 tsp dried thyme
  • pinch of salt

Whipped Brie Filling

  • 6 oz triple cream brie rind removed, room temperature
  • 2 oz cream cheese room temperature
  • 1/4 cup chives finely chopped

Instructions

  • Pancetta: Add the pancetta to a cold pan. Turn the heat to medium-low and cook 7 to 10 minutes, until the fat renders and the pancetta crisps. Remove from the pan and let cool.
    2 oz pancetta
  • Candy the Walnuts: Toast the walnuts in a preheated pan for 2 minutes. Turn off the heat and let cool slightly. Add the brown sugar, water, butter, dried thyme and salt. Return to medium-low heat and cook a few minutes, until the sugar dissolves. Let cool completely.
    3/4 cup walnuts, 2 tbsp brown sugar, 1 tbsp water, 1 tbsp butter, pinch of salt, 1/2 tsp dried thyme
  • Whip the Brie: Whip the triple cream brie and cream cheese until smooth for 5-10 minutes, or until light and airy, scrapping down the sides as needed. Set 1/3 aside for frosting.
    6 oz triple cream brie, 2 oz cream cheese
  • Filling: Fold 2 tbsp of the chives, 1/4 cup of the candied walnuts, roughly chopped, and half the pancetta into the remaining whipped brie. Mix loosely.
    1/4 cup chives
  • Stuff: Cut the brie wheel in half lengthwise. Spread the filling over the bottom half and replace the top. Refrigerate 30 minutes.
    1 brie wheel
  • Roast the Grapes: Preheat the oven to 425°F (220°C). Place the grape vines on a sheet pan and drizzle with olive oil. Roast 8 to 10 minutes. Let cool completely.
    1-2 grape vine, olive oil
  • Assemble: Frost the chilled brie with the reserved whipped brie. Top with the remaining chives, walnuts, pancetta, and the roasted grapes. Drizzle with honey.
    honey

Nutrition

Calories: 329kcal, Carbohydrates: 9g, Protein: 13g, Fat: 28g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 65mg, Sodium: 398mg, Potassium: 186mg, Fiber: 1g, Sugar: 7g, Vitamin A: 504IU, Vitamin C: 1mg, Calcium: 116mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info