Recipe: Camembert in vine leaves for drinks

After lots of meat, high flames, and stylish aprons, Marjolijn and Anya decided it was time for a lighter version of grilling and roasting. Their cookbook, "Grilled & Roasted," from Terra publishers, features the tastiest recipes you can prepare year-round. From outdoor barbecues to indoor gourmet cooking, the oven, or even on the stone grill. This delicious snack is perfect for serving with drinks. Dip it with baguettes or combine it with grapes, cranberry compote, or fig jam. Happy cooking!

Recipe: Camembert in vine leaves

You need:
6-8 preserved vine leaves (jar, available at Turkish and Moroccan supermarkets)
1 ripe camembert of 250 g
optional: 2 tsp calvados or eau de vie

Extra needed
cocktail sticks
Grapes, cranberry compote or fig jam, for serving
Optional: raisin bread or croquette bread, for serving

Camembert in vine leaves recipe: How to make it

Pat the vine leaves dry. Arrange them on a plate in a circle, overlapping each other, with the veins facing down. Top with the cheese and carefully fold the vine leaves around the cheese. Secure with a cocktail stick and a few olives.

BBQ/OVEN

1. Place the parcel on the barbecue or in a preheated oven at 200°C (400°F). After about 6 minutes, gently press the cheese to see if it's soft. If the cheese feels firm, leave it for a little longer.
2. Place the cheese on a board and open the parcel. Cut a crosshatch pattern and drizzle with a little more Calvados, if desired. Scoop the melted cheese out of the parcel with a dessert spoon and serve with grapes, cranberry compote, or fig jam.

Have you acquired a taste for it and do you want to try more delicious recipes from the cookbook Grilled & Roasted by publisher Terra? The cookbook is available to order online!

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Grilled and roasted Marjolijn Rosendaal

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