Serves 6-8 | Perfect with La Motte Chardonnay
There’s something truly comforting about gathering around a table and pulling apart a warm, golden loaf filled with oozing Brie, sweet roasted grapes, and rich, caramelised onions. This is a showstopper of a tear-and-share bread — indulgent, rustic, and wonderfully balanced.
The creamy, buttery notes of La Motte Chardonnay pair perfectly with the savoury-sweet layers of this dish — from the nutty butter to the syrupy port reduction. The wine’s gentle oak complements the caramelised onions and grapes, while its crisp acidity cuts through the richness of the Brie. It’s the perfect pairing for a relaxed evening with friends, especially when served warm straight from the oven.
Ingredients
1 sourdough
For the rosemary brown butter
100 g butter
Sprig of rosemary
For the filling
1 onion, finely chopped
1 tbsp butter
1 tsp olive oil
½ tsp chopped fresh rosemary
½ tsp fresh thyme leaves
40 ml port
1 tbsp balsamic vinegar
1 tbsp brown sugar
Salt and black pepper
For the rest
1 wheel of Brie
A few rosemary tips
Black pepper
1 small bunch of grapes
1 tbsp honey
1 tbsp balsamic vinegar
1 sprig rosemary
Instruction
Rosemary brown butter
Melt the butter in a small pan and add the rosemary spring. Let it bubble gently, swirling the pan, until the butter turns golden and nutty. Remove from the heat. Lift out the rosemary — reserve half for serving, and place on kitchen paper to crisp up. Crush the rest into the brown butter and set aside to cool until spreadable.
Filling
In a small pan, heat butter and olive oil, then add the finely chopped onion, rosemary, thyme, and a pinch of salt. Cook slowly until golden and fragrant.
Add the port, balsamic vinegar, and brown sugar. Simmer for 5–8 minutes until syrupy, then blend to a purée. Taste and season with salt and pepper. Let it cool.
Roasted grapes
Preheat the oven to 180°C.
Place the grapes in a small baking dish. Drizzle with honey and balsamic vinegar, scatter over rosemary, salt, and pepper. Roast for about 20–25 minutes, until glossy and caramelised.
Preparing the bread
Slice the top off the loaf and hollow out a space for the Brie, keeping the bread pieces aside.
Cut slits down the loaf to create pull-apart sections (without cutting all the way through). Spread the rosemary butter in between the cuts, then spoon in the onion filling.
Place the loaf on a lined baking tray and bake for 8 minutes.
Remove, add the Brie into the hollowed centre, cut a cross pattern on top, tuck in rosemary tips and a sprinkle of black pepper. Return to the oven for another 8 minutes, until the cheese melts beautifully.
To serve
Transfer the warm loaf to a serving board. Arrange the roasted grapes around it, spooning over some of the honey-balsamic juices. Top with crispy rosemary, a sprinkle of flaky salt, and serve immediately.
Toast the reserved bread pieces under the grill with a little olive oil or leftover brown butter — perfect for scooping up every last bit of melted Brie and sticky fig filling.
