One of Rooibos’ strengths is how adaptable it is. It pairs well with fruit, herbs and spices – many of which are favourites in festive-season dishes.
This dish highlights how well Rooibos works with fruit. The tisane deepens the flavour of the grapes as they roast, creating a glossy, aromatic topping for warm Camembert. It’s simple to assemble and suits relaxed, communal summer meals – from cheese platters to sharing boards.
Serves 4–6
Ingredients
15 ml (1 tbsp) olive oil
45 ml (3 tbsp) honey
60 ml (¼ cup) strong plain Rooibos (use 2 Rooibos bags)
6-8 fresh thyme sprigs
black pepper to taste
500 ml (2 cups) red seedless grapes, some halved and the rest kept whole
1 x large (250 g) Camembert cheese
fresh thyme leaves for garnish
Method
- Preheat oven to 200 °C and line a baking tray with baking paper or use a shallow oven dish.
- Mix oil, honey, Rooibos and thyme together in a bowl and season with pepper. Toss grapes in the Rooibos mixture. Spoon in a single layer onto the tray or into the dish.
- Roast for 20-30 minutes or until the skins of the grapes just start to bubble. Remove from the oven and allow grapes to cool slightly.
- Meanwhile, line another small baking tray or shallow oven dish with baking paper. Place cheese on top and bake for 10-15 minutes until the cheese starts to melt on the inside and lightly puffs up.
- Carefully remove Camembert from tray and place on a serving platter. Spoon roasted grapes and any pan juices over the cheese. Garnish with thyme leaves. Serve as a delicious spread on toasted bruschetta slices, chunky fresh bread, melba toast or savoury biscuits.
- Recipe created by Heleen Meyer
- Find more recipes here.
