Grilled Camembert Cheese Plate

Note: I was sent a jar of Maille Rosemary Honey Mustard to try. Opinions are my own.

I’m kind of obsessed with my new Coyote Outdoor Grill. I’ve basically made a game out of finding things I can grill that are a bit outside of the box. (To see some of my other recipes I’ve made using my beloved grill, check them out here.) So, today, I bring you a grilled cheese plate, specifically a Grilled Camembert Cheese Plate.

Cheese with a thick outer rind, like a Camembert or Brie, are perfect for grilling. The inside becomes this beautiful gooey dip that I just cannot get enough of.

Just sticking a round of cheese on a grill honestly wouldn’t make for much of a recipe, so I decided to grill the whole cheese plate! I paired my lovely cheese with Grilled Rosemary Cashews and Brandied Rosemary Cherries. To finish off the plate, I included honey for drizzling as well as Maille’s Rosemary Honey Mustard that comes in the most beautiful green sandstone jar.

I was sent a jar of the Honey Mustard and I knew it would be the perfect addition to this cheese plate!

Ingredients:

For Grilled Rosemary Cashews:

• 1/2 cup roasted cashews
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1 teaspoon butter

For Brandied Rosemary Cherries:

• 1/2 cup dried cherries
• 4 tablespoons Brandy
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon sugar
• the zest from 1 orange

For Grilled Camembert:

• 1 Camembert round, at room temperature
• Olive oil, for brushing

Other Cheese Plate Ingredients:

• local honey
• Maille Rosemary Honey Mustard
• French bread, cut into 1 inch slices and grilled

This cheese plate comes together pretty quickly, so you basically grill everything at the same time.

Preheat your grill to medium, leaving one side for indirect heat.

Add the cashews, rosemary, salt, and butter to tin foil.

Wrap tightly and add to the grill. Grill for 3-5 minutes or until fragrant.

Add the dried cherries, brandy, rosemary, sugar, and orange zest to a grill-safe pan.

Bring to a simmer and let cook until the cherries plump and have absorbed most of the brandy, about 5 minutes.

Brush the Camembert cheese with olive oil on both sides.  Add the cheese to the grill over indirect heat.

Cook for about 5 minutes or until you can see it bursting a bit on the sides. (You can see it in the back of the next photo.) Remove from the grill and invert on to a cheese plate.

Lightly toast your bread slices and add to the cheese plate.

To assemble the cheese plate, add the Camembert cheese, cherries, nuts, honey, honey mustard, and bread to a plate. Serve and eat immediately.

Even though this plate only has one type of cheese on it, the additions allow for both a savory and sweet option. For savory, spread some of the cheese on to a piece of bread, top with cashews and mustard and dig in. The result is a tangy, crunchy, gooey bite of happiness. For sweet, again spread some cheese on to a piece of bread and top with the cherries and a drizzle of honey. The sweetness is a great contrast to the earthy flavor of Camembert.

We could not get enough of this cheese plate. Because rosemary was found in so many of the ingredients, the plate remains cohesive despite having both sweet and savory options.

My husband was particularly fond of the grilled rosemary cashews. I kept catching him grabbing a handful on their own! I loved the cherries, plumped with brandy which was mellowed out by the orange zest and rosemary. So so tasty!

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Grilled Camembert Cheese Plate

Total Time: 15 minutes

Yield: 4 servings

Ingredients

For Grilled Rosemary Cashews:
• 1/2 cup roasted cashews
• 1 teaspoon finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1 teaspoon butter
For Brandied Rosemary Cherries:
• 1/2 cup dried cherries
• 4 tablespoons Brandy
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon sugar
• the zest from 1 orange
For Grilled Camembert:
• 1 Camembert round, at room temperature
• Olive oil, for brushing
Other Cheese Plate Ingredients:
• local honey
• Maille Rosemary Honey Mustard
• French bread, cut into 1 inch slices and grilled

Instructions

1. This cheese plate comes together pretty quickly, so you basically grill everything at the same time.
2. Preheat your grill to medium, leaving one side for indirect heat.
3. Add the cashews, rosemary, salt, and butter to tin foil.
4. Wrap tightly and add to the grill. Grill for 3-5 minutes or until fragrant.
5. Add the dried cherries, brandy, rosemary, sugar, and orange zest to a grill-safe pan.
6. Bring to a simmer and let cook until the cherries plump and have absorbed most of the brandy, about 5 minutes.
7. Brush the Camembert cheese with olive oil on both sides.  Add the cheese to the grill over indirect heat.
8. Cook for about 5 minutes or until you can see it bursting a bit on the sides. (You can see it in the back of the next photo.) Remove from the grill and invert on to a cheese plate.
9. Lightly toast your bread slices and add to the cheese plate.
10. To assemble the cheese plate, add the Camembert cheese, cherries, nuts, honey, honey mustard, and bread to a plate. Serve and eat immediately.

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