Serves 4-8...depending on how far off dinner is!
1 wedge of brie cheese, rind removed...or not
8 sheets of phyllo dough (thawed)
6 tbsp. melted butter
1/2 c. red wine
1/4 c. chopped pecans
1/3 c. sliced seedless grapes
1 tbsp. honey
More Honey (optional)
Brush half of each sheet of phyllo dough with butter. Fold in half horizontally. Brush with more butter. Repeat until you have four "half" sheets. Stack all four sheets on top of each other. Place in a large, lightly buttered, ramekin.
Cut the brie to fit inside the ramekin. Stuff it in there if you have to. Brush the remaining sheets of phyllo dough with butter, giving them the same treatment as the first four. Once they're all buttered and stacked, place them on top of the brie inside the ramekin. Fold and crimp the edges together to seal in all the cheese.
In an oven preheated to 375 - baked the brie tart for 15-20 minutes or until golden brown.
While the brie is baking, combine wine, grapes and pecans in a skillet or saucepan. Bring to a low boil and maintain until the wine has reduced down and become slightly syrup-like.
Remove the brie from the oven. Drizzle with honey, if desired. Top with the wine sauce.
Serve promptly with crackers and enjoy!