Camembert and roasted tomato tear-n-share

Dylan and I just got back from two weeks in South Africa. Apart from being Christmas, Dylan’s brother was back after having left to move to Holland, My sister Sarah was about to leave to immigrate to England, and my parents are going to be retiring somewhere exotic too. All this meant that it was the last time visiting South Africa that we would have our home base the way we were used to it. The next time we go back only Dylan’s parents will be in our home country. It’s bitter-sweet really - I’m sad that there were a lot of last times, but I’m so excited for my parents to do something exciting with their golden years!

This recipe came from the unlikely source of the youngest son of the family we grew up with next door, always swimming in each other’s pools. Adapted by my mom and then by me, enjoyed at many a patio feasts over the years…Enjoy!

Camembert ingredients

Ingredients

Degree of difficulty: Easy

Preparation time: 35 mins

Serves: 4 Greedy people or 6 normal people

  • 4 Camembert rounds

  • 1 Packet vine tomatoes (1-2 lbs)

  • 2 medium sized cloves of garlic

  • 1-2 Rosemary sprigs

  • 4-ish tablespoons good olive oil

  • 6-ish tablespoons balsamic reduction like this one

  • Salt, Pepper

  • Crusty bread

Directions

  1. Preheat the oven to 180C/355F

  2. Unwrap the Camemberts and poke 6 holes in each with a small pairing knife.

  3. Peel the garlic cloves and slice into 4 slivers each. Poke two pieces into two holes in each cheese.

  4. Poke 4 rosemary sprigs into the 4 holes left on each cheese (keep them small, you don’t want to be chewing on a tree when you eat it - use the pic below as reference).

  5. Arrange the tomatoes artfully on an oven proof tray/dish that is at least a couple of inches deep to catch all the yummy roasting juices. Drizzle with most of your olive oil and balsamic reduction, and some salt and pepper.

  6. Place in the oven and roast for 20 mins. You can leave the vines on if you want it to look pretty, as I did, but to be honest it’s easier to eat if you take them off the vine!

  7. Add the cheese to the baking tray, drizzle with the last of the oil and vinegar and roast for a further 15 mins.

  8. Remove and dig into the melty cheese and tasty juices with some crusty bread!

Camembert and roasted tomatoes
melted cheese and roasted tomatoes
family