Ofencamembert with grape-rosemary salad

Name: Ofencamembert with grape-rosemary salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large apples; 4 small twigs rosemary; 4 (125 g each) round camemberts; 6 TABLESPOONS liquid honey; 500 g red seedless grapes; 3-4 Tbsp White wine vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS good olive oil; 1 Head Batavia salad; baking paper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 large apples
4 small twigs rosemary
4 (125 g each) round camemberts
6 TABLESPOONS liquid honey
500 g red seedless grapes
3-4 Tbsp White wine vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS good olive oil
1 Head Batavia salad
baking paper

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Line a tray with baking paper. Wash apples and remove the core with a cookie cutter. Cut apples into slices and lay them overlapping to 4 circles on the tray.
2
Wash the rosemary and shake dry. Break 2 twigs into pieces and place 1 camembert on each apple. Drizzle with honey. Bake in a hot oven for 15-18 minutes.
3
Pluck the needles from the remaining rosemary and chop very finely. Wash and halve the grapes. For the vinaigrette, mix vinegar, 1-2 teaspoons sugar, 1/2 teaspoon salt and pepper, fold in oil.
4
Stir in the chopped rosemary.
5
Clean and wash the salad and tear it into pieces. Mix with the grapes and vinaigrette. Arrange everything. Serve with baguette.