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Camembert and Roasted Grapes on Toast
Introduction from Jason’s Sourdough
This sandwich has it all: warm, blistered grapes bring sweetness, rosemary adds an unmistakable savoury aroma and creamy Camembert melts effortlessly into toasted Jason’s Sourdough Grains & Seeds Ciabattin. With a punchy rocket pesto and a drizzle of honeyed roasting juices, this toast is indulgent without any fuss.
Ingredients
Method
Preheat the oven to 180°C/160°C fan.
Place the grapes on a baking tray, then drizzle with oil and the honey, season and toss to coat. Roast in the oven for 30 minutes until the grapes are blistered and soft. Set aside to cool completely.
To make the rocket pesto, first toast the walnuts in a dry frying pan, over medium heat for 3–5 minutes, stirring regularly. Leave to cool for 5 minutes. Blitz 50g of the walnuts, the chopped rosemary, the garlic and honey together in a food processor. Gradually add the rocket until you get a thick paste. Then, stir in the oil and season.
Toast the sourdough and spread with the rocket pesto. Time to get fancy: top your pesto with the sliced Camembert, roasted grapes and the remaining toasted walnuts, then drizzle over some extra honey. Break up the rosemary sprig and scatter on top to garnish
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