Serves a Crowd

Baked Camembert with Caramelized Grape Chutney

by:
October  5, 2012
0
0 Ratings
Baked Camembert with Caramelized Grape Chutney
  • Serves 4
Author Notes

There are some dishes that will never let you down. Baked Camembert served with somewhat unexpected chutney and crusty baguette is one of them. It is incredibly easy to scale to any party size, and you will have your guests (or the family) fighting over who gets the last piece. The chutney is also a wonderful companion to grilled lamb, pork and veal chops. —QueenSashy

What You'll Need
Ingredients
  • 1 whole Camembert (app. 8oz)
  • 1 small shallot, minced
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 10 ounces red seedless grapes, cut in half
  • 1/4 teaspoon grated lemon zest
  • 1 tablespoon sugar
  • 1/2 cup ruby port
  • 1/4 cup aged balsamic vinegar
  • 1 teaspoon brown mustard seeds
  • Salt
Directions
  1. Combine the shallot and olive oil in a medium saucepan. Place over medium heat and bring to a simmer. Simmer until the onion is soft, for about 4 minutes. Add garlic and mustard seed and continue to simmer until the mustard begins to pop.
  2. Add the lemon zest, port, sugar and balsamic vinegar and bring to a boil.
  3. Add the grapes and a tiny pinch of salt and simmer, until all the liquid has evaporated, for about 25-30min. Once all the liquid has evaporated and the syrup coating the grapes is about to start caramelizing, remove the chutney from the heat. Let the chutney cool completely.
  4. Preheat the oven to 400F. Take the Camembert out of the box, remove all the packaging and place the Camembert wedge on a baking sheet. Bake for about 10-12 minutes, until the bottom of the wedge becomes light gold in color.
  5. Remove the sheet from the oven. Gently lift the Camembert, and place on the serving plate next to chutney and fresh baguette. Serve immediately.
Tags:
Contest Entries

See what other Food52ers are saying.

  • luvcookbooks
    luvcookbooks
  • Kitchen Butterfly
    Kitchen Butterfly
  • thirteenJ
    thirteenJ
  • hardlikearmour
    hardlikearmour
  • QueenSashy
    QueenSashy
QueenSashy
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.

Popular on Food52

8 Reviews

luvcookbooks
luvcookbooks October 14, 2012
I want to test this recipe but the button is not working!
 
QueenSashy
QueenSashy October 14, 2012
Hi luvcookbooks - whether you end up testing it officially or not, please let me know how you liked it. By the way, last time I had a problem with non-functioning button, I posted a question on the hotline, and the editors got back to me. Cheers!
 
Kitchen B.
Kitchen B. October 10, 2012
That photo of the camembert is unbelievably enticing!
 
QueenSashy
QueenSashy October 12, 2012
I know... A couple of years ago, I was eating it almost on a daily basis, until my cholesterol went up the roof. It was followed by three months of nothing but lettuce, and lettuce is not my most favorite thing to eat :)
 
thirteenJ
thirteenJ October 7, 2012
Gasp! I can't believe how good this sounds and looks!!
 
QueenSashy
QueenSashy October 9, 2012
thirteenJ, thank you! Needless to say it is highly dangerous to ones waistline. Enjoy!
 
hardlikearmour
hardlikearmour October 6, 2012
Your grape chutney sounds delicious. I bet it's great with all sorts of cheese.
 
QueenSashy
QueenSashy October 6, 2012
Thank you! It works well with a lot of stuff. I like it with plain cream cheese a lot. You can also add 1/4 teaspoon of rosemary while the chutney is simmering, and serve with grilled chops.