Camembert Tear & Share Cob Loaf with Honey Balsamic Roasted Grapes
Ingredients
Instructions
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Preheat oven to 180°C/350°C.
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Slice the top off the sourdough cob loaf and cut out a space for the camembert, saving the offcuts for later.
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Slice down around the bread, creating sections but not slicing all the way through. Generously spread butter in between the cuts and around the space for the camembert. Add the fig jam and spread it around the space hollowed out. Sprinkle over the sliced spring onions and bake on a baking paper-lined oven tray for 8-10 minutes.
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Meanwhile, place the grapes in a baking dish and drizzle generously with balsamic vinegar and honey. Chop some of the sage and rosemary and sprinkle over the grapes, leaving some sage leaves and rosemary sprigs whole for later. Season with salt and freshly ground black pepper. Roast for 20 minutes.
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Remove cob from oven and add the camembert cheese. Cut a diamond pattern on the top of the cheese, tuck in some rosemary sprigs and season with freshly ground black pepper – the cob loaf can be frozen at this point.** Tear the bread offcuts into bite-sized chunks, drizzle with oil and place on oven tray around the cob loaf; return to the oven and bake a further 8-10 minutes until cheese is hot and runny.
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Serve the cob loaf with roasted grapes and pan juices, torn crusty bread, toasted walnuts, a sprinkle of fresh sage leaves and a few more sprigs of rosemary, if necessary.
Note
*To toast the walnuts, preheat a non-stick frying pan over a medium-high heat. Spread the nuts out in a single layer and turn frequently until just starting to brown, approx. 3-4 minutes. Spread out on a plate to cool.
**If freezing at this point, leave off the rosemary as it may blacken in the freezer.
To make gluten free – use a gluten-free sourdough loaf.
To make nut free – omit walnuts from recipe.
Suitable to freeze.
User Reviews
Very yum on our break tray! I used Beerenberg Fig & Cinnamon jam. Will do again as part of the main course
this goes over very well! I do roast the grapes at 400f for 25-30 minutes instead of 350. thanks for another great recipe!!
This was great!
Amazing!! So easy. I used it instead of bread rolls for a roast dinner, really does have wow factor.
And the roasted grapes!!!! Didn’t know you could roast grapes, but they looked and tasted amazing. Reckon they could be paired with so many other things too, and the juices drizzled over looks really good too.
I made it up to the point it could be frozen, let it sit on the bench, and finished off in the last few minutes before serving
This is addicting! We had it at a break recently and was literally so good.
Wow. Just wow. This is totally luxurious. Yes, I get it that this is supposed to be for a snack tray, but really it would be ideal as an informal meal in itself, served with drinks around a cosy fire on an autumn or winter evening, either with company or just the family. While any decent olive oil will do for drizzling the bread offcuts, this is a good opportunity to enjoy the flavour of your favourite extra virgin oil. The roasted grapes add an extra dimension of deliciousness, giving it the finishing touch with their juicy sweetness and the slight balsamic tang. Just make sure you have plenty of napkins to hand, as it’s impossible to eat without getting in a mess! Oh, and the grapes would also marry perfectly with roasted pork tenderloin or a crispy roast chicken.
I found it worked well to prepare everything earlier in the day (except drizzling the bread offcuts with oil) and refrigerated it until about half an hour before cooking, then put everything in the oven at the same time. The cheese melted beautifully in the time it took the grapes to roast.