One-Bite Baked Brie with Grape-Pecan Compote

1. 1

   Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet.

2. 2

   Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.

3. 3

   Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes.

4. 4

   Let cool, then finely chop.

5. 5

   Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind.

6. 6

   Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans.

7. 7

   (The compote can be made up to a day ahead and refrigerated.

8. 8

   Bring to room temperature before serving.)

9. 9

   Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes.

10. 10

    Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet.

11. 11

    Bake until the cheese is melted, about 5 minutes.

12. 12

    Top each cup with some of the compote, and garnish with a dusting of pepper.

13. 13

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.