Baked Camembert With Pink Peppercorn Crackers
Ingredients
1 whole Camembert de Normandie AOC (250g)
250g red seedless grapes, washed and stems removed
125g walnuts, coarsely chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 box pink peppercorn crackers
How to make it
This Baked Camembert dish is a sensory journey that elevates the art of cheese pairing to new heights.
- Preheat the oven to 375°F (190°C)
- Place the Camembert in a small baking dish or on a parchment-lined baking sheet
- Using a sharp knife, make shallow cuts on the top of the Camembert in a crisscross pattern
- Scatter the grapes around the Camembert in the baking dish
- Sprinkle chopped walnuts over the Camembert, ensuring some fall into the grapes
- Sprinkle the finely chopped rosemary over the Camembert and grapes
- Bake in the preheated oven for 15-20 minutes or until the Camembert is gooey and the grapes are slightly caramelized
- While baking, arrange pink peppercorn crackers on a serving platter
- Once done, remove the baked Camembert from the oven and let it cool for a few minutes
- Serve the baked Camembert surrounded by roasted grapes, with a side of walnuts, and accompanied by pink peppercorn crackers
Original recipe courtesy of GBC Kitchen
If you’d prefer to make your own Peppercorn Crackers try these light and fragrant Black Pepper and Montgomery Cheese Crackers
Pepper crackers not for you? We’ve also got a recipe for moreish Montgomery’s Cheddar Crackers
Add some additional flavour with a Roasted Spiced Quince
