Baked camembert with roasted grapes, walnuts, rosemary and pink peppercorn crackers

PT1H38M

First published in 2021
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Ingredients

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Pink peppercorn crackers

Baked camembert

  • 1 Camembert
  • 2 sprigs of rosemary, cut into 3cm pieces
  • 1 handful of walnuts
  • 1 bunch of red grapes, small
  • vegetable oil, for drizzling
1

Begin by making the crackers. Preheat an oven to 180ºC/gas mark 4

2

Place the flour, half of the pink peppercorns and salt in a bowl, then add the oil and water and stir together until it forms a dough. Tip out onto a floured work surface, knead briefly until smooth, then cover and leave to rest for 10 minutes

  • 100g of plain flour, plus extra for dusting
  • 1 tsp pink peppercorns, crushed
  • 1 pinch of table salt
  • 1 tsp olive oil, plus a little extra for brushing
  • 40ml of water
3

Whilst the dough is resting, roast the grapes. Place a small bunch on a roasting tray and drizzle with a little oil. Place in the oven and roast for 10 minutes or until the skins have split and the grapes are oozing juices

  • 1 bunch of red grapes, small
  • vegetable oil, for drizzling
4

Prepare the camembert by opening the box and removing the paper wrapping. Place the cheese back in the box and sit it on an ovenproof tray in case it spills over. Use a small knife to cut diagonal slashes in the top of the cheese. Nestle some rosemary in the slashes and sprinkle over a handful of walnuts. Drizzle with a little oil

  • 1 Camembert
  • 2 sprigs of rosemary, cut into 3cm pieces
  • 1 handful of walnuts
  • vegetable oil, for drizzling
5

Roll out the dough on a sheet of baking paper to about 2-3mm thick. Use a knife to score the dough into triangle shapes – you don't need to separate them as this will happen automatically in the oven. Transfer to a flat baking tray and brush with oil. Sprinkle over some flaky sea salt and the remaining pink peppercorns and bake for 5–8 minutes

6

Once the crackers and grapes come out of the oven, put the camembert in and bake for 10–15 minutes

7

Serve with the roast grapes on top of the cheese and the crackers on the side

First published in 2021
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