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
whole Camembert (app. 8oz)
small shallot, minced
red seedless grapes, cut in half
grated lemon zest
aged balsamic vinegar
brown mustard seeds
In This Recipe
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.
Add the lemon zest, port, sugar and balsamic vinegar and bring to a boil.
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.
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.
Remove the sheet from the oven. Gently lift the Camembert, and place on the serving plate next to chutney and fresh baguette. Serve immediately.
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.