Camembert with Roasted Grapes

Create a stunning appetizer with this riff on the much-beloved baked brie using roasted grapes and fresh arugula. The key is to let the Camembert (which tends to offer more robust flavours than Brie) come to soft and oozy room temperature before serving.

2 medium-sized Camembert wheels (each 170 to 230 g)

1 lb (500 g) seedless red grapes

1 tbsp (15 mL) olive oil

¾ tsp (4 mL) fleur de sel

1 tsp (5 mL) crushed pink peppercorns 1½ cups (375 mL) baby arugula

1 pkg (150 g) rustic crackers such as Raincoast Crisps

1 apple, thinly sliced

1 Cut each wheel into 4 portions and divide between 8 appetizer plates. Bring Camembert to room temperature, about 1 hour.

2

Preheat oven to 400°F (200°C).

3 Cut grapes into 8 small bunches that are fairly equal in size. Place on a parchment-lined baking sheet. Drizzle with oil. Sprinkle with fleur de sel and peppercorns.

4 Bake in centre of preheated oven until grapes begin to soften and caramelize slightly, 25 to 35 minutes. Meanwhile, top each piece of cheese with some arugula leaves. Arrange crackers and apple slices alongside prepared Camembert pieces.

5 When grapes are ready, carefully place a roasted bunch over each portion of arugulatopped Camembert.

Makes 8 servings