Camembert roasted in vine leaves
| Recipe By: | Verjuice |
| Serves: | 4 as a starter or snack |
Ingredients
- 2 small bunches Red grapes
- 250 g Just-ripe Camembert
- Melba toast, to serve
- black pepper to taste
- a few sprigs fresh thyme
- 6 sprigs fresh thyme
- 4 Tbsp honey
- verjuice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C. Pour the verjuice into a shallow pan and bring to a simmer. Spread a large sheet of clingwrap on a work surface. Blanch the vine leaves by dipping each one in the verjuice for 10 seconds. Spread on the clingwrap to dry.
- Add the honey and thyme to the verjuice, then lay the grapes in the pan on their sides. Poach gently for about 7 minutes, turning often, or until the skin is splitting and fruit is just beginning to collapse. Remove the grapes from the pan and set aside to drain in a colander.
- Turn up the heat and boil the verjuice until it has reduced by half and is slightly thickened and glossy. Set aside.
- Cut a cross into the top of the Camembert and push a few thyme leaves into the incisions. Wrap the cheese in the blanched vine leaves, then set it on a sheet of baking paper. Wrap to form a loose parcel and secure with string. Place on a baking sheet and bake at 180°C for 7–10 minutes, or until the cheese feels very soft and oozy.
- Remove the baking paper and place the cheese on a platter with the poached grapes. Drizzle the verjuice syrup over the grapes and serve immediately with crisp golden croutons or Melba toast.
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