Baked camembert with grape and rosemary salad

Name: Baked camembert with grape and rosemary salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 Branches of rosemary; 500 g red seedless grapes; 100 ml white balsamic vinegar; 1-2 TEASPOONS Sugar; 1/2 TEASPOON Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Olive oil; 1 (approx. 200 g) Apples; 2 (250 g each) Camembert; 6 TABLESPOONS liquid honey; 1/2 (approx. 275 g) Head Batavia salad; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

8 Branches of rosemary
500 g red seedless grapes
100 ml white balsamic vinegar
1-2 TEASPOONS Sugar
1/2 TEASPOON Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Olive oil
1 (approx. 200 g) Apples
2 (250 g each) Camembert
6 TABLESPOONS liquid honey
1/2 (approx. 275 g) Head Batavia salad
baking paper

Directions

1
Wash the rosemary and shake dry. Pluck the needles from 4 rosemary twigs and chop very finely. Wash the grapes, pluck them from the stems and cut them in half. For the vinaigrette, mix vinegar, sugar, salt and pepper well.
2
Stir in the chopped rosemary. Add the oil. Wash the apple and cut out the core with an apple cutter. Cut apple into 8 slices. Place 4 slices close together in a circle on a baking tray lined with baking paper.
3
Place 2 sprigs of rosemary on each. Place one cheese on each and sprinkle with 3 tablespoons of honey. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes.
4
In the meantime clean and wash the salad and pluck it into bite-sized pieces. Mix salad, grapes and vinaigrette. Serve the baked camembert on apple slices with some salad. Serve the rest of the salad separately.