Happy Fall, y’all! This season is our favorite time of year to host parties at our home. Outside, the gardens have rebounded from the stress of summer heat. Dahlias, black-eyed Susans, coneflowers, perennial grasses and hardy mums are stealing the show, adding beautiful color and texture. Cooler, less humid weather makes it the perfect time to host indoors and outside, which hosting math justifies as inviting more people to whatever the gathering may be!
Now, as ambitious as hosting a large, sit-down-style dinner is, and sure, I’m just as excited to throw an outdoor dinner party as the next guy, appetizer-style gatherings are my favorite for this time of year! Fall should never be underestimated from a culinary standpoint. Autumn boasts an impressive variety of lingering summer crops alongside fall specialties. In my mind, going the appetizer route is the perfect way to impress guests with surprising seasonal variety, exciting colors and flavor combinations. Often, appetizers can be prepped ahead of time and, if you’re doing it right, take a lot less time than formal sit-down fare.
This appetizer straddles sweet and savory notes and is a visual showstopper. Whipped brie cheese comes together quickly in a blender with a drizzle of olive oil and black pepper for your base. Topped with roasted pears and grapes that are transformed in the oven alongside fresh thyme and rosemary, it makes for a stunning spread atop a crostini or crusty bread. If you want to add some brine to the mix, throwing some pitted Castelvetrano or Kalamata olives into the roasting pan is a great option, too.
Roasted Grapes, Pears, and Whipped Brie Cheese
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Ingredients
- 1 small wheel of Brie
- 1 ½ cup seedless grapes
- 1 pear – cut into pieces similar to the size of the grape
- ¼ to ⅓ c. Pitted Olives – optional
- Olive Oil
- 3–5 fresh thyme sprigs
- 2–3 fresh rosemary stems
- Flaky Salt
- Black Pepper
- Crostini or crust bread for serving
Instructions
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Slice the brie and add it to a food processor along with a generous drizzle of olive oil. Blend until smooth and creamy.
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Spread the whipped brie onto a plate or shallow bowl. Let the cheese come to room temperature before serving.
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While the whipped brie comes to room temperature, preheat the oven to 400°F.
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Toss the grapes and sliced pears with olive oil, fresh thyme, rosemary, salt and freshly ground black pepper. Transfer to a large roasting pan and roast for 15–20 minutes, or until the grapes are blistered and their juices have been released.
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Top the brie with the warm roasted fruit, herbs and juices from the roasting pan. Garnish with fresh herbs, cracked black pepper and flaky sea salt.
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Serve immediately with crostini or crusty bread.
Keywords: pear, appetizer, grapes