I had originally roasted these grapes to go on my Brillat Savarin Crostinis, but the flavors just did not mesh as all (especially paired with the Bordeaux Rose). Brillat Savarin has such a distinct taste, that it really needed something subtle and less flavorful.
Camembert is similar to brie in that it is relatively versatile. At least, Camembert in the US that is. In France, camembert is usually much much stinkier. Brie has more of a buttery taste because of the addition of cream, while camembert is earthier and more flavorful. Brie can also be used in this recipe, but the addition of smoked almonds compliment the camembert so nicely that it’s worth branching out.
The Cheeses of Europe suggest a Rose from the Loire region of France to pair with camembert. Typically you see a lot of French Roses from Provence, so I was afraid I wasn’t going to be able to find one from this region. I have an awesome wine store close to my apartment, and of course they had exactly what I was looking for. This rose is awesome. It’s mostly dry with just the right amount of sweetness. I love it. And it’s right in my price range, too. At around $14 a bottle, I’m praying they keep this in stock year round. Special thanks to the Cheese of Europe for providing me with such incredible cheese! You totally helped make my recipes magnifique!
- 2 cups red seedless grades, halved
- 1 T balsamic vinegar
- 1 T honey
- 2 tsp olive oil
- ⅛ tsp salt
- 3 sprigs thyme
- Freshly cracked black pepper
- Preheat the oven to 425 F.
- Toss all of the ingredients in a medium sized bowl and spread evenly on a rimmed baking sheet lined with parchment.
- Bake for 30 minutes. Let cool completely before serving.
- Place the baguette slices on a sheet tray and bake for 6-8 minutes, or until mostly firm to the touch.