min., baking 15 min.
Grilled Camembert with Pickled Blueberries is a great, light and savory appetizer. This time I baked the cheese sprinkled with fresh thyme and lavender, and tasted with blueberries marinated in balsamic vinegar.
INGREDIENTS
- 2 Camembert cheeses
- a few sprigs of fresh lavender
- a few sprigs of fresh thyme
- 2 tablespoons of quality olive oil
- ground pepper mixture
- wrap in foil
For the pickled blueberries:
- 4 tablespoons of fresh blueberries
- 2 tablespoons of quality balsamic vinegar
- ground cinnamon
PREPARATION
I baked Camembert cheese in a Cobb grill, which even women and girls who have never built a fire could easily cook. I am glad that now I can light it without any trouble myself, without my husband's help, whenever I want. Only ten charcoal briquettes are enough for a Cobb grill (so a standard bag of charcoal briquettes will last up to ten times), and for over an hour of high heat grilling. Since you don't need a very hot fire to cook cheese, eight charcoal briquettes were enough. I cooked the Camembert on a raised grill and with the lid on so that the heat would dissipate and create the effect of an oven. The cheese was perfectly cooked, and I seasoned it with blueberries marinated in chocolate balsamic vinegar.
First, I poured balsamic vinegar over the fresh blueberries and lightly sprinkled them with cinnamon, and left them to marinate for a few hours.
I unwrapped the cheeses and spread them on the torn pieces of foil. I cut a circle on the top of the cheese to leave a centimeter on the edges. I stuffed sprigs of thyme into the cut cavities, sprinkled crushed lavender flowers and ground pepper on top and drizzled olive oil.
I baked the cheeses in the grill with the lid on for about 15-20 minutes, until they were browned and softened.
After the cheeses were baked, I removed the cut rind and sprinkled the marinated blueberries on the melted cheese (it is better not to pour the same vinegar in which the berries were marinated). We hung the cheese with breadsticks, and fresh white bread would have been good too.
Delicious!
P.S. The taste of baked cheese depends very much on the quality of the cheese itself. The first time I baked "President" cheeses, the taste was really great, and the second time, "Turek" cheeses, their taste was not the same. You can grill cheeses like this in any grill with a lid on indirect heat. Marinate blueberries in balsamic vinegar of the best quality possible, if it is not so good, add sugar or honey to make it sweeter.
Recipe source: Seasonal Kitchen
