Gooey, melted camembert is pierced with aromatic rosemary sprigs and topped with toasted walnuts and roasted grapes

4

Ingredients:

• 3 1/2 ounces – Plain White Flour
• 2 teaspoons – Pink Peppercorns (crushed)
• pinch – Salt
• 1 teaspoon – Extra-virgin olive oil
• 1 1/3 fluid ounces – Water
• pinch – Flaky Sea Salt
• 1 – Camembert
• 2 sprigs – Rosemary (scut into 1 inch pieces)
• handful – Walnuts
• 1 bunch – Red Grapes (small grapes are preferred)
• for drizzling – Vegetable Oil

Speciality Items:

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Steps:

1. Preheat oven to 350°F (180°C)
2. Place flour, half the pink peppercorns, and salt into a bowl.
3. Add the oil and water and stir together until a dough forms
4. Knead the dough until smooth. Cover and rest for 10 minutes
5. Place the grapes on a tray and drizzle with vegetable oil.
6. Roast for 10 minutes or until skin splits and grapes are oozing.
7. Open the Camembert box and remove the paper wrapping from the cheese.
8. Place Camembert back into the box and place on an ovenproof tray
9. Cut diagonal slashes into the top of the cheese.
10. Place the rosemary into the slashes and spring with walnuts.
11. Drizzle with some vegetable oil.
12. Roll out the dough so it is 2-3 mm (about 1 inch) thick
13. Score the dough into triangle shapes.
14. Transfer to a flat baking tray and brush with olive oil
15. Sprinkle with sea salt and remaining pink peppercorns
16. Bake for 5-8 minutes
17. Once the grapes and crackers are done, put the Camembert into the oven
18. Bake for 10-15 minutes
19. Add the roasted graps on top and serve with crackers

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done