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Grilled Camembert with Macerated Cherries and Rosemary

Photo: Jennifer Causey Styling: Missie Neville Crawford

Hands-on time 20 mins
Total time 30 mins

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

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.


  • 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

Nutrition 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

How to Make It

  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.