Ingredients
15 ounces fresh goat cheese
4 ounces mild blue cheese, such as Gorgonzola dolce
1 nine-inch wheel Brie, chilled
1 cup walnut halves, toasted and chopped, plus more for garnish
1 cup ruby port
1/4 cup honey
Fresh thyme
4 cups red seedless grapes, sliced into 1/4-inch pieces
Preparation
In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese and blue cheese until mixture is softened and smooth.
Using a sharp serrated knife, carefully slice Brie in half horizontally, gently easing the two halves apart. Spread 3/4 cup goat-cheese mixture on one half; sprinkle with walnuts. Place other Brie half, cut side down, on top of walnuts.
Using an offset spatula, spread remaining goat-cheese mixture over top half of Brie. Chill two hours or overnight.
Up to one hour before serving, combine port, honey, and two sprigs thyme in a medium saucepan. Bring to a boil over medium-high heat, cook until reduced by half, about six minutes. Add grapes; cook 30 seconds more. Using a slotted spoon, transfer grapes to a bowl; let cool. Reduce remaining liquid until thickened, about six minutes. Remove from heat.
Just before serving, place cake on a platter, and arrange grapes on top of goat-cheese mixture. Drizzle with port syrup. Garnish the platter with walnut halves and thyme sprigs.
