• February 17, 2017

    Roasted Grape & Camembert Crostini

    0 0 vote
    Article Rating

    Roasted Grape & Camembert Crostini

    My love affair with really good cheese began when I was an exchange student in Belgium, where I took it as my grave duty to sample every variety the country had to offer. My host family made it easy, as they enjoyed delicious cheeses nearly every day, for either breakfast, lunch, quatre-heure (4 pm snack), or dinner if “un repas complet” (a hot meal) had been served at midday. I only wish my 17-year-old self had had the foresight to keep a tasting journal rather than just blindly (if blissfully) gobbling it all up.

    Fast-forward 15 years, and while I appreciate the vast number of beautiful cheeses we have to choose from, deciding which ones to bring home can still be intimidating. In fact, when I go to a fine cheese shop in Vancouver with a long lineup of (obviously much savvier, much classier, more knowledgeable) cheese-choosers waiting behind me, my palms sweat a bit as I hurriedly point out my selections and hope that I sounded confident and bought things I’ll like.

    Roasted Grape & Camembert Crostini

    As I mentioned on Facebook, I’ve been having a delicious time honing my cheese knowledge over the past week. I partnered with Alexis de Portneuf, award-winning cheesemakers out of a rural village in Quebec, and at some point during our conversations I humbly (I hope?) requested that they send me a large sampling so that I could try them all side by side and give myself a proper comparative education. (Insert massive smiley-face emoji.)

    And Alexis de Portneuf has just rolled out new tasting tags on their packaging. Intensity, texture, and aroma are all front and centre. You’ll know at a glance if a cheese is strong, medium or mild, whether it’s firm, rich or creamy, and whether it’s subtle, robust or zesty. With 46 varieties and a taste guide on each, that’s a lot of confident decision making for inexperienced cheese lovers and connoisseurs alike. It would probably make it easier to adopt the European good-cheese-every-day tendency.

    (FYI I actually learned a lot about choosing cheeses just from the descriptions of each profile via that link above – check it out.)

    Roasted Grape & Camembert Crostini

    I’m sharing this delicious camembert and roasted grape appetizer with you today, using creamy, buttery Camembert de Portneuf. You start by roasting a bunch of grapes until they deflate into juicy orbs that burst in your mouth. Then you toast baguette slices, add a generous slab of camembert, and broil until golden at the edges and starting to melt. Top with a few jammy grapes and a drizzle of their juices, and sprinkle with a bit of fresh thyme.

    Before I leave you with the recipe, I’m sharing is the giveaway they’ve just launched because I really want a Foodess reader (or multiple) to win. Let’s make that happen. There are 5 x $1,000 in travel agency vouchers up for grabs that can be used for any destination you like. Entry involves just a quick quiz to find out your cheese taste profile.  (I took the quiz and my taste profile is Mild – not surprising since I adore creamy, soft cheeses the most.) So please win and start planning a fabulous vacation that you invite me on.


    Roasted Grape & Camembert Crostini

    Broiled Camembert crostini with roasted grapes and thyme, an easy cheese education + an open-ended travel giveaway!
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Appetizer
    Cuisine: Canadian
    Servings: 4
    Author: Jennifer Pallian BSc, RD


    • 1 1/2 lbs seedless red grapes
    • 2 tbsp olive oil plus more for brushing
    • 3 sprigs fresh thyme plus more for garnish
    • 1 baguette cut diagonally crosswise into 1/2" thick slices
    • 1 wheel Camembert de Portneuf


    • Preheat oven to 450ºF. Toss grapes with 2 tbsp of olive oil and thyme sprigs then spread in an even layer on a baking sheet, leaving some stems attached if you like (it makes a pretty presentation). Roast for about 25 minutes, flipping grapes once, until caramelized and juicy. Let cool.
    • Brush baguette slices with more olive oil and arrange on a second baking sheet. Bake about 6 minutes, flipping once half-way through, until toasted on both sides.
    • Switch the oven to broil. Top each toast with a thick wedge of camembert and broil about 5 minutes, watching very, very closely, until cheese is golden at edges and just softened. Top each crostini with a small bunch of grapes and sprinkle with a few thyme leaves, if desired.
    Tried this recipe?tag @foodess
    0 0 vote
    Article Rating

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Notify of
    Inline Feedbacks
    View all comments


    Thanks for signing up! Check your inbox to confirm.
    December 15, 2018
    Butterscotch Peanut Butter Marshmallow Squares

    Peanut Butter Butterscotch Bars are a nostalgic childhood treat. Creamy peanut butter and butterscotch give way to squishy marshmallows in this yummy treat.

    Pressure Cooker/Instant Pot Beef & Wheat Berry Soup Recipe February 28, 2018
    Instant Pot (or Pressure Cooker) Beef & Wheat Berry Soup

    Hearty, homey, healthy and satisfying, this quick soup is delicious and perfect for lunch or dinner. Wheat berries are similar to barley in taste and texture, offering a pleasant chew alongside the falling-apart-tender beef.

    October 16, 2017
    Fluffy Ricotta Pancakes

    If you’ve never made a ricotta pancakes recipe, their texture is delicate but substantial. The crisp, golden exterior gives way to a custardy middle.

    Would love your thoughts, please comment.x