Prep: 30 minutes



Serves 4



150g ciabatta 

Small bunch of rosemary 

1 camembert 

1 garlic clove, thinly sliced

Splash of white wine 

500g black grapes, damaged into small bunches 

Salt and pepper

three tbsp olive oil

2 tbsp honey

1 tbsp sherry vinegar

Salt and pepper, to style

130g walnuts



Preheat the oven to 180C. Tear the ciabatta into massive chunks and thread two or three chunks onto the rosemary sticks.



Take away the wax paper from the camembert and rating the highest with a crosshatch sample utilizing a pointy knife, stud with just a little of the rosemary and garlic, splash over just a little wine and place both again within the field, or in a camembert baker.



Organize all of the substances (besides the walnuts) on a baking tray with the camembert on the centre. Drizzle all the things with the olive oil, honey and sherry vinegar, then season with salt and pepper. 



Bake within the oven for 10 minutes, then sprinkle over the walnuts and bake for an extra 10 minutes – or till the walnuts are golden brown and the grapes have launched a few of their juices. 



Place the tray straight on to the desk to serve, dipping the walnuts, bread and grapes into the gooey camembert.



Recipe from California Walnuts (californiawalnuts.uk)



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