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