Camembert, walnut and grape tray bake
Prep: 30 mins
Serves 4
150g ciabatta
Small bunch of rosemary
1 camembert
1 garlic clove, thinly sliced
Splash of white wine
500g black grapes, broken into small bunches
Salt and pepper
3 tbsp olive oil
2 tbsp honey
1 tbsp sherry vinegar
Salt and pepper, to taste
130g walnuts
Preheat the oven to 180C. Tear the ciabatta into large chunks and thread two or three chunks onto the rosemary sticks.
Remove the wax paper from the camembert and score the top with a crosshatch pattern using a sharp knife, stud with a little of the rosemary and garlic, splash over a little wine and place either back in the box, or in a camembert baker.
Arrange all the ingredients (except the walnuts) on a baking tray with the camembert at the centre. Drizzle everything with the olive oil, honey and sherry vinegar, then season with salt and pepper.
Bake in the oven for 10 minutes, then sprinkle over the walnuts and bake for a further 10 minutes – or until the walnuts are golden brown and the grapes have released some of their juices.
Place the tray directly on to the table to serve, dipping the walnuts, bread and grapes into the gooey camembert.
Recipe from California Walnuts (californiawalnuts.uk)
