Baked Camembert with honey-roasted grapes, almonds and puff-pastry shards is delicious with a glass of red wine on chilly winter evenings. Try serving it as dessert, or as a nibble in front of the fire. Creamy, sharp, and delicious.
Baked Camembert with honey-roasted grapes, almonds and puff-pastry shards
Ingredients
Puff-pastry shards
- 2 x 200g squares all-butter puff pastry, frozen (available at Woolworths)
- 1 egg, lightly beaten
- small handful fresh thyme leaves
- black salt flakes, to sprinkle
Roasted grapes
- 1 bunch red grapes
- olive oil, to drizzle
- honey, to drizzle
- small handful fresh rosemary leaves
- salt and freshly ground black pepper, to taste
Camembert
- 1 large wheel Camembert
- olive oil, to drizzle
- small handful fresh thyme sprigs + extra, to garnish
To serve
- almonds, toasted and
- roughly chopped
- honey, to drizzle
Instructions
For the pastry shards, preheat the oven to 220°C. Line a baking tray with baking paper. Break the still-frozen puff pastry into shards of various sizes and lay them on the baking tray. Brush the shards with the beaten egg and sprinkle with thyme leaves and black salt. Bake from frozen in the preheated oven until golden brown and until the pastry has puffed, about 40 minutes.
For the roasted grapes, place the grapes on a roasting dish, drizzle with olive oil and a little honey, sprinkle with rosemary leaves and season to taste. Bake in the oven with the pastry, 20 minutes.
Prepare the Camembert by placing it in a Camembert baker or on a piece of baking paper in a small roasting tin. Drizzle with olive oil and sprinkle with thyme sprigs. Bake, along with the pastry and grapes, until molten on the inside and slightly toasted on the top, about 20 minutes.
To serve, top the Camembert with the roasted grapes, toasted almonds, a drizzle of honey and extra thyme sprigs, to garnish. Serve with the puff-pastry shards for dipping.
