One-Bite Baked Brie with Grape-Pecan Compote

• 2 cups small red grapes
• 1 tablespoon vegetable oil
• 1/4 cup pecans
• 1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest
• Kosher salt
• One 8-ounce wheel Brie
• Two 1.9-ounce packages mini phyllo shells (about 30)
• Coarsely ground black pepper

1. Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet.
2. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.
3. Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes.
4. Let cool, then finely chop.
5. Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind.
6. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans.
7. (The compote can be made up to a day ahead and refrigerated.
8. Bring to room temperature before serving.)
9. Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes.
10. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet.
11. Bake until the cheese is melted, about 5 minutes.
12. Top each cup with some of the compote, and garnish with a dusting of pepper.
13. Serve warm.

red grapes, vegetable oil, pecans, lemon juice, kosher salt, phyllo shells, ground black pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/one-bite-baked-brie-with-grape-pecan-compote.html (may not work)