Brie With Grape & Pecan Relish
- 24 Rosemary Crisps
- 4 oz. good-quality Brie, at room temperature, sliced into small pieces
- 1 cup red and/or green grapes, roughly chopped
- 1/4 cup red onion, diced
- 1/4 cup pecans, chopped
- 1 tbsp. fresh flat-leaf parsley, chopped
- 1 scallion, trimmed and thinly sliced
- 1 tsp. red wine vinegar, or to taste
- Kosher salt and freshly-ground pepper
Cut the grapes into roughly eight pieces each. (This isn’t a precise measurement, but it is often easier to cut grapes one at a time rather than trying to chop a bunch of grapes rolling around on the cutting board.) In a small bowl, combine the grapes with red onion, pecans, parsley and scallion. Season with red wine vinegar, salt and pepper. Taste the relish — it should have a lovely balance of sweet, tart, tangy and crunchy. Place the crisps on a serving platter. Top each crisp with a slice of Brie, then spoon a tiny dollop of relish on each. Garnish with additional chopped parsley or scallion. Serve at once to your guests!
The relish will benefit from being made ahead of time and allowed to sit at room temperature so the flavors can blend. Coincidentally, Brie (and other soft cheeses) also benefit from sitting at room temperature for about 45 minutes after removing from the fridge. A little fresh, crunchy apple or celery would also be a welcome addition to this relish. If you end up with extra relish, consider adding it to cooked diced chicken with a little mayo for an impromptu chicken salad.