It’s simple to assemble, and suits relaxed, communal summer meals – from cheese platters to sharing boards. 60 ml (¼ cup) strong plain rooibos (use 2 rooibos bags) 500 ml (2 cups) red seedless grapes, some halved and the rest kept whole Preheat oven to 200 °C and line a baking tray with baking paper or use a shallow oven dish. Mix oil, honey, Rooibos, and thyme in a bowl and season with pepper.
Toss grapes in the Rooibos mixture. Spoon in a single layer onto the tray or into the dish. Roast for 20-30 minutes or until the skins of the grapes just start to bubble.
Remove from the oven and allow grapes to cool slightly. Meanwhile, line another small baking tray or shallow oven dish with baking paper. Place cheese on top and bake for 10-15 minutes until the cheese starts to melt on the inside and lightly puffs up.
Read Full Article on The Citizen
[paywall]
Carefully remove the camembert from the tray and place it on a serving platter. Spoon roasted grapes and any pan juices over the cheese.
[/paywall]
