Baked Camembert with Rosemary and Grapes

Baked Camembert with Rosemary and Grapes

Bring baked camembert with rosemary and grapes to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 4. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Belgian Dubbel when the food is ready.

Ingredients

Serves 4

• 1 whole 250 g Camembert

• 200 g seedless red grapes

• 2 rosemary sprigs

• 1 garlic clove, sliced

• 1 tbsp olive oil

• 1/4 tsp black pepper

• 1 small sourdough loaf

Instructions

1. Heat oven to 190°C, 170°C fan. Remove all wrapping and put cheese in a snug ovenproof dish.

2. Score top rind lightly and insert garlic and rosemary.

3. Toss grapes with oil and pepper in a separate dish. Bake cheese and grapes for 18–20 minutes until the cheese centre is molten.

4. Toast sourdough slices and serve straight away with cheese and blistered grapes. Take care with the hot dishes.

Serving Suggestions

Serve as a starter or part of a sharing spread, using the temperature and accompaniments in the method. Set out small plates and let guests help themselves.

Pairing Tips

Start with Belgian Dubbel. Dark fruit and caramel notes suit roasted fruit and rich sauces. Choose a rounded example rather than one with a hot alcoholic finish. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.