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Camembert & Roasted Grapes

Camembert & Roasted Grapes

A mouthwatering starter that will impress all your guests.

Camembert & Roasted Grapes

Serves 2
250g camembert
1 garlic clove, sliced
2-3 thyme sprigs (or rosemary)
1 tbsp olive oil, to drizzle
1 small sour dough baguette, sliced 

Roasted grapes
2 cups red seedless grapes

1 cup green seedless grapes
1 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp honey
2 tsp chopped thyme

Preheat oven to 180°C. Grease and line 2 baking trays with baking paper.

Unwrap cheese and place onto one of the trays. With a sharp knife, poke a few holes and fill with garlic and thyme. Drizzle with a splash of olive oil, season with salt and pepper. Set aside until ready to cook.

On the other tray, combine the grapes, olive oil, vinegar, honey, salt
and pepper to taste, and
1 teaspoon of thyme. Mix well to coat and bake for 35-40 minutes, tossing half way through, cook until caramelised and grapes softened. Toss through remaining thyme and then place in a serving bowl.

When ready to serve, cook cheese for 12-15 minutes. Remove from the oven, then gently peel top layer of cheese to reveal oozy camembert.

Meanwhile, toast baguette slices. To serve, spoon some melted camembert on crostini, top with roasted grapes.

Tip This recipe can easily be doubled or tripled, depending on how many guests you have.

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