Oven Camembert with Grapes and Rosemary

This will make a great appetizer or a fine main dish for a warm summer evening. Perfect with a chilled Sauvignon Blanc or a glass of bubbly Fizz the recipe uses our Cheese Club Champignon Camembert, delicious!


  • Apples, Delicious, large  ·  2 
  • Rosemary sprigs  ·  4 
  • Cambembert, Champignon 125g  ·  4 
  • Honey  ·  6 tablespoons 
  • Grapes, red seedless  ·  1 pound 
  • Vinegar, white wine  ·  4 tablespoons 
  • Sugar, white refined  ·  2 tablespoons 
  • Salt  ·  1 teaspoon 
  • Pepper  ·  1 teaspoon 
  • Extra virgin olive oil  ·  3 tablespoons 
  • Parchment or baking paper, sheet  ·  1 


Camembert cheese is a cow's milk cheese with a creamy texture and a bloomy white rind. It begins as a relatively mild semi-soft wheel, but grows runnier and more robustly flavored with age.

Preheat the oven to 200 ° C. Wash the apples and cut into slices removing the core components. Place the apple slices in four overlapping circles on the sheet of parchment paper. Wash the Rosemary and shake dry. Break 2 sprigs into pieces, place on top of the apples and drizzle with honey then place a whole Camembert cheese on top of the apple slices. Place this in the hot oven for 15 to 18 minutes until the cheese is quite soft.

To make the vinaigrette, add vinegar, 2 tsp sugar, 1/2 teaspoon salt and pepper together with the olive oil. Pull the needles off the rest of the rosemary and chop them very fine. Stir in chopped rosemary.
Wash and halve the grapes then mix the grapes and vinaigrette.
Serve with fresh baked French bread and Williamson Joy Sauvignon Blanc

Joy Sauvignon Blanc

Joy Sauvignon Blanc

Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.