I was first attracted by the beautiful photo in Cooking Light magazine and then fell in love when I realized how easy the recipe is.
My version never got those lovely grill marks like the photo, or the lovely red cherry-swirl through the melted cheese. But then again I don’t have a food stylist on staff either.
Doesn’t matter because this is DG* as my friend Karen likes to say. (*Damn good!)
Pretty flexible too. Try it with different fruits and herbs – peaches, blueberries, basil, and mint come to mind. I’m tempted to add a jolt of minced jalapeno to the fruit next time (cilantro optional), making it more like a salsa.
Click on the photos to enlarge them and read the captions.
|Printable Recipe- Grilled Camembert with Macerated Cherries and Rosemary|
|File Size:||588 kb|
Recipe source: Cooking Light
- 1 1/2 cups pitted cherries, halved
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (5-inch) wheel Camembert cheese (about 8 ounces), at room temperature
- Cooking spray
- Combine cherries, rosemary, sugar, salt, and pepper in a small saucepan over medium-high heat; cook 6 minutes or until cherries release their juices and juices are slightly thickened. Cool completely.
- Preheat grill to low.
- Coat grill rack and one side of cheese with cooking spray.
- Place cheese, coated side down, on grill rack; cook, covered, 5 minutes or until the rind is soft.
- Invert cheese onto a plate. Spoon cherry mixture over top. Serve with crackers.