Camembert with Roasted Grapes

Whether served as an appetizer or an after-dinner delight, this Camembert with roasted grapes serves as a delicious, and elegant, complement to any winter meal. 

Camembert with Roasted Grapes
Serves 6
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  1. 1 (8-ounce) round Camembert cheese
  2. 2 ½ cups red seedless grapes
  3. 2 tablespoons extra-virgin olive oil
  4. ½ teaspoon salt
  5. ½ teaspoon black pepper
  6. Flatbread crackers
  1. Let Camembert sit at room temperature for 30 minutes.
  2. Preheat oven to 400 degrees.
  3. Line a rimmed baking sheet with aluminum foil. Spread grapes in an even layer on prepared pan. Drizzle with olive oil; sprinkle with salt and pepper, stirring to coat. Bake for 20 to 25 minutes or until grapes begin to burst but not burn. Allow to rest for at least 5 minute (grapes will be very hot inside).
  4. Place cheese on a serving dish. Spoon grapes over cheese. Allow to rest for
 5 minutes before serving. Serve with flatbread crackers.
Southern Lady Magazine
 Find more seasonal recipes in our January/February issue.