Baked Brie with Chardonnay Raisins Recipe

Heather Schmitt-Gonzalez | All Roads Lead to the Kitchen Updated

Baked Brie with Chardonnay Raisins. It's so simple, but so so elegant. Grab some good bread and look the party superstar with this...

I'm that girl at the party hanging out by the cheese tray. I've always been an equal opportunity cheese aficionado.

I may swoon over a log of ash covered goat cheese. My knees may get weak if I happen upon a wedge of Cambazola.

Just the thought of smoked Gouda can make my cheeks tingle in anticipation. But at the same time, I'd happily grab a cube of Colby with a toothpick.

My secret agent name should be Brie.

Baked Brie with Chardonnay Raisins Image

Speaking of which, there's not much I like more than scooping up some warm, melty brie and shmearing it onto a piece of good rustic bread. Unless, of course, it has an awesome accompaniment to go with it.

My hands-down favorite way to eat melty brie is to top it with as many roasted garlic cloves as I can. Another way is to scoop a thick layer of really good jam or preserves on top before roasting it.

Both are simple enough for a snack at home with family, but also jazzy enough to serve if you have friends stop by.

Baked Brie with Chardonnay Raisins Picture

If you want to go one step further, you could whip this baked brie with pistachios and dried fruit. It's actually just as simple, but the combination of fruit, nuts, and Cointreau makes it really festive.

The same goes for the baked Brie recipe I'm sharing with you today. It's funny how you can take a few very simple ingredients, let them mix and mingle for a bit, and come away with something so irresistible you'll have to hide your spoons in order to stop yourself from eating it directly from them.

Okay, that won't really work. Anything can be used to sneak a little slurp if you really want to.

Golden raisins are plumped in a mixture of Chardonnay, water, sugar, and... vanilla. Between you and me—don't skimp out on that vanilla bean.

The liquid drained from the raisins is reduced until it is slightly syrupy, and that is the truly magical part. You know, aside from the melty cheese that you're about to serve it with.

Baked Brie with Chardonnay Raisins Photo

It's not unheard of that you might have everything to make this already in your pantry. You'll want to make this a last-minute addition to your New Year's celebration.

But if that time has already passed, don't worry, it's great any time of the year. Why not try scooping it atop a round of grilled brie next time you fire up the barbie?

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

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Baked Brie with Chardonnay Raisins Recipe

    12 Servings

Ingredients

  • 1 1/2 cups Water
  • 1 cup Chardonnay Wine
  • 1/4 cup Granulated Sugar, plus 2 tablespoons
  • pinch of Sea Salt
  • 1 Vanilla Bean, split in half vertically
  • 1 cup Golden Raisins
  • 4 wheels Brie Cheese, 8 ounces, or (2) 16 ounce wheels

Directions

  1. In a medium saucepan, combine the water, wine, sugar, and salt. Bring to a simmer over medium-high heat until the sugar is dissolved.
  2. Reduce heat to medium and simmer for 5 minutes. Turn off the heat.
  3. Scrape the insides of the vanilla bean into the liquid and add the remaining bean. Add the raisins.
  4. Let steep uncovered for at least 1 hour at room temperature.
  5. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  6. Drain the raisins (saving the liquid) and put them into a jar with a lid. Put the liquid back in the saucepan and bring to a boil.
  7. Reduce to about 1/3 cup, or until the syrup turns a deep golden color, 15 minutes or so, watching it carefully so it doesn't burn. If it starts to foam, remove from heat immediately; remove vanilla bean pod and discard.
  8. Pour the liquid over the plumped raisins; set aside.
  9. Place the cheese rounds on the baking sheet and prick the top with the fork about a dozen times.
  10. Scoop a heaping 1/4 cup of the raisins and syrup over each smaller round (or double it for one large round).
  11. Slide into preheated oven and bake for ~15 minutes or until cheese is warm and soft.
  12. Use a wide spatula to lift the cheese to a serving tray.
  13. Serve with slices of toasted baguette, crackers, or crusty bread for scooping and shmearing.

Notes

  • Raisins in syrup can be made in advance. Simply cool to room temperature, then cover and refrigerate until ready to use.
  • You could also heat up the sauce and raisins and spoon them over cheese that you've baked or grilled separately (as opposed to heating it together in the oven).

Recommended

Source: Inspired by and adapted from Round Barn Winery
Published:
Modified:
Author:
Source:
Inspired by and adapted from Round Barn Winery
Cooking Method:
Baked
Cuisine:
Boozy Food
Category:
Snacks
Tags:
, , , , , , , ,
Related Recipes:
Boozy Food Recipes, Appetizer Recipes, Snack Recipes, Party Food Recipes, Cheese Recipes, Raisin Recipes, Wine Recipes, Easy Recipes, Baked Recipes
Recipe Yields:
1-1/2 cups plumped raisins + 1/3 cup syrup (enough for about 2 pounds of brie)
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Heather Schmitt-Gonzalez
Source: Inspired by and adapted from Round Barn Winery
Recipe Yields: 1-1/2 cups plumped raisins + 1/3 cup syrup (enough for about 2 pounds of brie)
Prep Time: 60 minutes
Cook Time: 20 minutes
Total Time: 80 minutes

Nutrition Facts

Servings Per Recipe 12

Amount Per Serving
Calories from Fat 93
Calories 216

% Daily Value*
18%
Total Fat 12g
37%
  Saturated Fat 7g
11%
Sodium 271mg
5%
Total Carbohydrate 15g
1%
  Dietary Fiber 1g
  Sugars 12g
18%
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Heather Schmitt-Gonzalez

About Heather

Heather is a major foodie from way back. She went to school in Michigan (Go Spartans!), and now lives in Indiana. She blogs about garlic, freshly baked bread, stinky cheese, sultry cocktails, Mexican food and more on All Roads Lead to the Kitchen. Around here she's best known as our Seafood and Fish Fanatic, and boy are we excited!