Baked Camembert in vine leaves is an easy way to impress your guests at your next braai.
So I think it is safe to say that this year’s winter has been quite a harsh one. I am so excited by the new leaves creeping out on the trees, the Clivia’s in fool bloom in our garden, and finally the warmer temperatures. I am not a winter person at all. The only thing good about winter according to me is the soup, stew, and warm puddings.
Now, forward to summer food. Baked camembert in vine leaves is an easy and impressive starter or side dish to serve at your next dinner party. We have a little grapevine in our back yard so coming by some vine leaves is quite easy for me.
When we moved into our 120-year-old house in the middle of winter I was not sure what the creepy bone-dry creeper growing in our backyard was suppose to be. Man, I almost took it down with an ax. I am so glad my hubby stopped me. That same ugly duckling creeper turned out to be a grapevine, yielding fruit fit for a queen. In summer it yields delicious purple grapes by the kilograms. In this recipe, I used the vine leaves that infuse the cheese with a fresh sweet, fruity scent. You can hardly call this a recipe but I share it none the less with you. You can also use leaves in brine but they tend to burn a bit in the oven. Fresh is best.
What will I need to make baked Camembert roasted in vine leaves?
Ingredients:
- 10-12 medium to large vine leaves
- 1 round of camembert
- Your favorite sweet chili sauce (I love the one from Wellington’s)
- Fresh grapes and figs.
Method:
- Heat a steel kebab stick in a gas flame and score the cheese on top in a criss-cross pattern.
- Lay the vine leaves in layers on your counter, overlapping them.
- Place the cheese on top and make an incision into the cheese.
- Drizzle some of your favorite sweet chili sauce into the cut.
- Tie the vine leaves firmly with some string around the cheese (Ask your better half or favorite friend to lend you a hand)
- Bake in a pre-heated oven at 180 degrees celsius for 15 minutes.
- Serve immediately with crusty sourdough bread, the figs, and grapes.
Baked Camembert in vine leaves.
Equipment
- Oven
- Roasting tray
- Knives
- Steel Kebab
Ingredients
- 10-12 medium to large vine leaves
- 1 round of camembert
- Your favorite sweet chili sauce I love the one from Wellington’s
- Fresh grapes and figs.
Instructions
- Heat a steel kebab stick in a gas flame and score the cheese on top in a criss-cross pattern.
- Lay the vine leaves in layers on your counter, overlapping them.
- Place the cheese on top and make an incision into the cheese.
- Drizzle some of your favorite sweet chili sauce into the cut.
- Tie the vine leaves firmly with some string around the cheese (Ask your better half or favorite friend to lend you a hand)
- Bake in a pre-heated oven at 180 degrees celsius for 15 minutes.
- Serve immediately with crusty sourdough bread, the figs and grapes.
Some more fun recipes for you:
Peanut butter and Nutella cookies
