White Grape and Brie
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They say that a mother always knows best, so when looking for an idea on what to create next I turned (figuratively) to my mother dearest and asked for her finest suggestion. Brie and grapes was the response I got, served together on wholemeal bread, and justified with the following reasoning: 'the grapes cut through the brie'.
I was raised to avoid arguing with my elders, and I certainly wasn't about to do so here, so here's my take on that fine suggestion. I've gone for white grapes as I figured their lighter flavour would cut through with a sharper edge, then to bring out as much flavour from these as possible I've opted to add sugar and reduce them down into a rich compote. The brie is a triple-crème variety, my usual choice, with the intention that it is as rich and creamy as possible.
The final creation is presented open face, and I've used a few extra grapes to add back some of the sharpness lost when creating the compote. It refreshes with a rich fruity flavour, certainly living up the billing it was giving; indeed, mother does know best.
White Grape and Brie
Serves: 1 Person
White grape compote, draped over triple-crème brie and served on a toasted wholemeal slice.
Ingredients
- 1 Slice Wholemeal Bread
- 100g Triple-Crème Brie
- 300ml Seedless White Grapes
- 2 Teaspoons White Sugar
Instructions
- Take about 10 grapes and set to one side; these will be used later.
- Place the remaining grapes in a small diameter saucepan, then enough water to cover.
- Raise the saucepan to a high temperature, until it boils, stirring in the sugar as you go.
- After about 5 minutes the grapes should be soft, and can easily be crushed; do so, then leave to completely reduce.
- Slice the brie, and thinly slice the extra grapes; about 5mm is thick enough.
- Pre-toast the slice of wholemeal.
- Layer the brie on the toasted slice, then cover with the white grape compote.
- Place under a grill to allow the brie and compote to melt together.
- Sprinkle on the sliced grapes, then enjoy.
Notes & Tips
Take care when handling the compote; boiling hot sugar is not the most pleasant thing to pour on yourself. You do not need to skin the grapes; keep them on, it adds flavour. Pre-toasting the slice of bread helps it retain its shape when the brie and compote melt into it.
