Camembert and roasted grape picnic loaf
- July 2022
- Serves 6-8
- Hands-on time 25 min. Oven time 30 min
Hollow out a round sourdough to make this easy but impressive picnic loaf. Fill with gooey camembert, ham, roasted grapes, rocket leaves and pesto.
If you have leftover rocket pesto, take a look through our 20 ways with pesto for more recipe inspiration.
- 18.3g (5.9g saturated)
- 45.5g (8g sugars)
- 250g seedless red grapes
- A few rosemary sprigs
- Olive oil to drizzle
- 2 tsp runny honey
- 650g round sourdough loaf
- 200g ripe camembert, sliced in half horizontally to give 2 discs
- 160g French torchon ham or other good ham (‘torchon’ means wrapped in cloth – it keeps it moist during roasting)
- Large handful rocket
For the rocket pesto
- 50g walnuts, toasted in a hot dry pan and roughly chopped
- 4 rosemary sprigs, leaves picked and finely chopped
- 1 small garlic clove, chopped
- 2 tsp runny honey
- 50g rocket, roughly chopped
- 50ml extra-virgin olive oil
- Heat the oven to 180°C fan/gas 6. Put the grapes and rosemary on a baking tray, then drizzle with the oil and honey; season and toss to coat. Roast for 30 minutes until the grapes are blistered and soft. Set aside to cool completely.
- Meanwhile, make the pesto. Put the walnuts, rosemary, garlic and honey in a pestle and mortar and crush to combine. Gradually add the rocket, crushing to a coarse paste before adding more (or pulse in a food processor), then stir in the oil and season. Cut the top third off the loaf to create a lid, then pull out the soft bread from the base (see Don’t Waste It), leaving a 2-3cm thick shell. Repeat with the lid. Spread the pesto over the inside of the base and lid.
- Put the bottom half of the camembert in the centre of the base. Arrange some ham around it, followed by some rocket. Spoon some grapes and roasting juices over the top and around the edge, then put the other half of the cheese on top. Fill any gaps with the rest of the ham, rocket and grapes, then put the lid on. Cut into wedges to serve.
Don’t waste it: Whizz up the bread from inside the loaf to make breadcrumbs, then freeze for pangrattato or a crumb coating.
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