Grilled Camembert with Macerated Cherries and Rosemary

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Grilled Camembert with Macerated Cherries and RosemaryRecipe

Photo: Jennifer Causey Styling: Missie Neville Crawford

Camembert with Macerated Cherries and Rosemary is a gooey, melty, grilled treat. Tip: If you can't find Camembert cheese, Brie works as a nice substitute. Serve with table water crackers.

Serves 16 (serving size: 2 crackers, 1/2 ounce cheese, and about 1 tablespoon cherry mixture)


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1 1/2 cups pitted cherries, halved
1 teaspoon finely chopped fresh rosemary
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-inch) wheel Camembert cheese (about 8 ounces), at room temperature
Cooking spray
32 table water crackers


Hands-on: 20 Minutes
Total: 30 Minutes

1. Combine cherries, rosemary, sugar, salt, and pepper in a small saucepan over medium-high heat; cook 6 minutes or until cherries release their juices and juices are slightly thickened. Cool completely.

2. Preheat grill to low.

3. Coat grill rack and one side of cheese with cooking spray. Place cheese, coated side down, on grill rack; cook, covered, 5 minutes or until the rind is soft. Invert cheese onto a plate. Spoon cherry mixture over top. Serve with crackers.

Created date

April 2016

Nutritional Information

Calories 107
Fat 4.2 g
Satfat 2.2 g
Monofat 1 g
Polyfat 0.1 g
Protein 4 g
Carbohydrate 14 g
Fiber 1 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 149 mg
Calcium 62 mg
Sugars 7 g
Est. Added Sugars 0 g