An easy and delicious way of presenting a simple cheese course or starter.
Lightly roasted grapes with a Brie and phyllo stack served with a sweet chilli and honey sauce
- 2½ sheets of phyllo pastry
- 60ml (¼ cup) butter, melted
- 45ml (3 tbsp) sesame seeds
- 8 small individual bunches (about 500g) red or green grapes
- 125ml (½ cup) honey
- 60ml (¼ cup) sweet chilli sauce
- 60ml (¼ cup) honey
- 250g Brie
- fresh basil leaves, to serve
Preheat the oven to 200°C.
Cut the phyllo pastry in 5 x 30cm x 21cm pieces. Brush the first layer with butter and add the second layer of pastry on top. Repeat with the rest of the layers. Cut this layered parcel of phyllo into 4 equal quarters. Cut each quarter into 4 again so that you have 16 squares in total. Place the squares on a baking tray, brush the tops with butter and sprinkle with sesame seeds. Bake until golden and crisp, about 8 – 10 minutes. Allow to cool.
Increase the oven to 220°C. Place the grapes in an ovenproof dish and coat with the honey. Place in the oven and bake until tender and lightly grilled, about 8 – 10 minutes.
Combine the sweet chilli sauce and honey.
Top each phyllo square with a slice of Brie and serve with the roasted grapes on the side. Add a drizzle of the chilli and honey sauce and scatter over a few basil leaves.