Baked Camembert with Truffle Honey-Roasted Grapes
30ml (2 tablespoons) olive oil, for roasting and drizzling
10ml (2 teaspoons) Stonebarn Truffle Oil (Imported by The Truffle Lady SA)
250g red, seedless grapes
30ml (2 tablespoons) Vino Cotto or balsamic vinegar
45ml (3 tablespoons) Stonebarn (Imported by The Truffle Lady SA) Truffle Honey
50g hazelnuts nuts, toasted
salt and freshly cracked black pepper
bruschetta, to serve
Preheat the oven to 200 C. Line 2 small baking sheets with parchment paper.
Place the grapes on one of the baking sheets. Drizzle with 1 tablespoon olive oil and vino cotta, or balsamic vinegar. Season lightly with black pepper. Roast for about 20 minutes.
Place the camembert on the second baking sheet. Diamond cut the top and drizzle with 1 tablespoon olive oil and the truffle oil. Slide the cheese in alongside the grapes for the last 10 minutes of the cooking time. Drizzle 1 tablespoon honey over the camembert then return to the oven for a further 5 minutes.
Transfer the camembert to a serving plate and spoon the grapes over, along with any resting juices. Scatter over the hazelnuts, drizzle with remaining honey and serve immediately with warm bruschetta.