Cheese of all varieties is a favorite in the Sunday Suppers studio, regardless of the season. As the days get colder, however, we find few things more comforting than an wheel of oozy, baked camembert, paired with market concord grapes and our new favorite Salty Date + Almond Raincoast Crisps.
One wheel of good quality Camembert Cheese
3-4 Tablespoons extra Virgin Olive Oil
leaves from 3 sprigs of thyme
1 box of Salty Date + Almond Raincoast Crisps
Seasonal fruit, we used concord grapes from the market
Preheat the oven to 400°F.
Place whole camembert wheel on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with thyme leaves. Pierce the top of the cheese with a fork in several places. Bake in the oven for around 10-15 minutes or until just beginning to ooze.
Serve camembert whole on a cutting board or platter alongside fresh grapes and crisps.
Recipe | Karen Mordechai
Photography + Styling | Karen Mordechai
Sponsored by Raincoast Crisps