Roasted Grapes with Camembert
Grapes and cheese are a natural pairing and when you roast them, they are even better. The warm burbling grape juice offers a sweet and juicy home to rich and creamy camembert. Serve with the best baguette you can find and a glass of wine.
2 cups red grapes
1 tbsp canola oil
¼ tsp salt
¼ tsp pepper
2 sprigs of fresh thyme (or ¼ tsp dried thyme leaves)
70g Camembert (or Brie, blue etc..)
Sliced baguette for serving
Preheat BBQ (or oven) to 400F
- Add the grapes to a heat proof, 6” skillet (cast iron works well). Drizzle with canola oil and season with salt and pepper. Add the thyme leaves
- Cook for 8min until the grapes begin to burst and soften. Dot the grapes with the Camembert and cook for another 2min until the cheese is melted.
- Remove from the oven and discard thyme stems. Serve with sliced baguette.
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