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.

INGREDIENTS

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

COOKING INSTRUCTIONS

Preheat BBQ (or oven) to 400F

1. 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
2. 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.  
3. Remove from the oven and discard thyme stems.  Serve with sliced baguette.

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