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
32 table water crackers
Est. added sugars 0g
How to Make It
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.
Preheat grill to low.
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.