Brie and Balsamic Roasted Grapes on a Pretzel Roll

 The finished creation.

Is it saying, "eat me?"  I like to think so.

This is described per person (as we aren't typically making a working from home lunch to feed a crowd).

The treatment of grapes felt unnatural to me but trust me and try it (I did). 

Ingredients:

Soft rind cheese of choice, mine was Brie

1 handful of black grapes

A light sprinkle of salt (1/4 tsp of flakes)

A few twists of black pepper

Drizzle of olive oil

1/2 tsp thin balsamic (also known as salad balsamic)

I pan roasted the grapes, low heat lid on for 10 minutes and lid off for a further 5 or so minutes.

Grapes after they finished roasting in the pan.

Simply break or crush the grapes with the back of a fork and scrape the grapy goodness from the pan (add a few drops more of balsamic to taste) and smear on top of room temperature Brie in a cheerfully buttered pretzel roll. 

The Brie happily warms up whilst you 'roast' the grapes.

Swaps:

If you can't find a pretzel roll, any bread-like vehicle of choice for conveying cheese and grapes to mouth works.

Cheese? Any soft rind cheese is fair game, Munster, Camembert, Tallegio...I could continue. 

Tip:

Cleaning the pan?  No problem, water is a polar solvent, simply leave the pan to soak during your next meeting whilst bragging to your (now envious) colleagues about your lunch.