Celebrate getting together with this cheese feast. You can get everything ready ahead ready to pop the cheese in to bake. Gather your friends, charge your glasses and enjoy.

Prep Time 50 Minutes
Cook Time 20 Minutes
Serves 6
Method
  1. Make the relish:

    Put the grapes, figs, onion, apple, ginger, orange zest and juice in a large pan with the red wine, vinegar and cinnamon stick. Bring the mixture to the boil.

    Reduce the heat to medium and briskly simmer for 20 minutes, stirring occasionally, until the mixture is soft and pulpy.

    Add the sugar and salt, then stir until the sugar dissolves. Increase the heat and boil for 10 minutes, stirring regularly until thick and most of the liquid has evaporated.

    Spoon into a serving dish and leave to cool. Stir before serving.

  2. Make the picante pecan crumbs:

    Scatter the nuts and seeds in a baking tray and pop under a hot grill. Toast for 3-4 minutes until golden. Stir in the chillies and leave to cool.

    When cold, roughly chop the nuts and seeds, then stir in 1/2 tsp sea salt flakes. Spoon into a small serving plate or store in a sealed container for up to 1 week.

  3. Make the croutes:

    Preheat the oven to 190oC/Fan 170oC/Gas 5

    A bread knife to slice the baguette into 1cm thick slices. Arrange the bread in a single layer on a large baking sheet. Brush each side with a little olive oil.

    Bake at 1 for 15 minutes, turning halfway through. until golden on both sides. Cool and store in a tin for upto 1 week.

  4. Prepare the cheese:

    Remove the wooden carton from the cheese. Remove the wrapper from the cheese, place in the centre of a 18cm square of baking paper then place back in the box.

    Use a knife to make a criss cross pattern on the top of the cheese. Poke a few slithers of garlic in the slits, setter over thyme and drizzle with the wine, then the oil. Refrigerate until ready to bake.

  5. Bake and serve:

    Preheat the oven to 190oC/Fan 170oC/Gas 5. Place the cheese on a baking tray and bake for 20 minutes. Place the hot cheese in the centre of a serving platter or board, along with the relish and picante pecan crumbs; heap the croutes around along with the fresh fruit. Serve.

TIP: This relish will keep for up to 3 months. Spoon the hot relish into a sterilised jar, then seal when hot. Sure in a cool place. The croutes and pecan crumbs can be stored in separate airtight containers for 1 week.

INGREDIENTS

for the grape & fig relish:

175g red grapes, de-stalked

75g dried figs, chopped

1 red onion, chopped

1 small eating apple, peeled cored and chopped

zest and juice 1 orange

75ml red wine

75ml red wine vinegar

1/2 cinnamon stick

50g dark muscovado sugar

1 tsp salt

for the picante pecan crumbs:

50g pecan nuts

15g pumpkin seeds

1/2 tsp crushed dried chilli flakes

good pinch sea salt flakes

for the cheese:

1 (250g) Le Rustique Camembert

1 clove garlic, finely sliced

fresh thyme leaves

1 tbsp white wine

a little olive oil

for the croutes:

2 ready to bake half baguettes

4 tbsp olive oil

to finish:

quartered fresh figs, grapes etc

PRODUCT

View Method

Recipe Method

  1. Make the relish:

    Put the grapes, figs, onion, apple, ginger, orange zest and juice in a large pan with the red wine, vinegar and cinnamon stick. Bring the mixture to the boil.

    Reduce the heat to medium and briskly simmer for 20 minutes, stirring occasionally, until the mixture is soft and pulpy.

    Add the sugar and salt, then stir until the sugar dissolves. Increase the heat and boil for 10 minutes, stirring regularly until thick and most of the liquid has evaporated.

    Spoon into a serving dish and leave to cool. Stir before serving.

  2. Make the picante pecan crumbs:

    Scatter the nuts and seeds in a baking tray and pop under a hot grill. Toast for 3-4 minutes until golden. Stir in the chillies and leave to cool.

    When cold, roughly chop the nuts and seeds, then stir in 1/2 tsp sea salt flakes. Spoon into a small serving plate or store in a sealed container for up to 1 week.

  3. Make the croutes:

    Preheat the oven to 190oC/Fan 170oC/Gas 5

    A bread knife to slice the baguette into 1cm thick slices. Arrange the bread in a single layer on a large baking sheet. Brush each side with a little olive oil.

    Bake at 1 for 15 minutes, turning halfway through. until golden on both sides. Cool and store in a tin for upto 1 week.

  4. Prepare the cheese:

    Remove the wooden carton from the cheese. Remove the wrapper from the cheese, place in the centre of a 18cm square of baking paper then place back in the box.

    Use a knife to make a criss cross pattern on the top of the cheese. Poke a few slithers of garlic in the slits, setter over thyme and drizzle with the wine, then the oil. Refrigerate until ready to bake.

  5. Bake and serve:

    Preheat the oven to 190oC/Fan 170oC/Gas 5. Place the cheese on a baking tray and bake for 20 minutes. Place the hot cheese in the centre of a serving platter or board, along with the relish and picante pecan crumbs; heap the croutes around along with the fresh fruit. Serve.