Need a gooey, savory treat to get you through the cold winter months? Look no further, this baked camembert with balsamic-roasted grapes is the perfect blend of sweet, tangy, savory, and earthy. We start by topping the camembert with walnuts and a drizzle of honey, finishing it off with the juicy grapes after baking. Serve immediately with warm, crusty bread and let the flavors melt in your mouth. —Marissa Mullen
wheel of camembert (in wooden container)
seedless red grapes
extra-virgin olive oil
salt and pepper, plus more to taste
In This Recipe
Preheat your oven to 400°F.
In a small bowl, combine grapes, balsamic vinegar, olive oil, salt and pepper. Arrange grapes on a foil lined baking tray and bake for 17 to 20 minutes. The grapes should be juicy and slightly wilted.
Meanwhile, take the camembert out of its plastic packaging and place back in its wooden container. Slice a cross hatch pattern along the top rind, and sprinkle with walnuts and honey.
When the oven timer reaches 10 minutes, place the camembert on an oven-safe dish alongside the roasted grapes. Let both finish in the oven.
Once the timer goes off, take both items out of the oven and carefully transfer the camembert to a serving dish.
Top the cheese with the balsamic grapes and garnish with fresh thyme.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.