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Recipes SEEDED PITA CHIPS WITH BAKED CAMEMBERT & HONEY-ROASTED GRAPES

SEEDED PITA CHIPS WITH BAKED CAMEMBERT & HONEY-ROASTED GRAPES

Prep 5 mins
Cooking 15 mins
Serves 2-4

Every cook should have a few no-fail recipes that they can turn to for quick snackie things to feed those unexpected guests. Our seeded pita chips with baked camembert and honey-roasted grapes is one of these! Prep is all of five minutes and your oven does the rest in under fifteen, meaning more time with friends and less time in the kitchen – just the way entertaining should be.

- WHAT YOU WILL NEED -

  • 1 camembert round
  • 1 clove garlic, peeled & sliced into slivers
  • 1 sprig thyme
  • 1 lrg bunch red grapes
  • 2 Tbsp honey
  • Packet of pita breads
  • Dusting of TASTEBUD SEEDED

- METHOD -

Preheat your oven to 180º C. Place the full camembert in a round ovenproof bowl that fits the cheese. Make tiny cuts in the cheese, into which, stuff garlic slivers and thyme leaves.

Cut the pita breads into triangles, paint very lightly with olive oil and dust with the new Cape Herb & Spice TASTEBUD SEEDED spice blend. Place on a baking tray lined with baking paper. 

Place the grapes on a seperate lined baking tray, before covering in drizzled runny honey (melt the honey by microwaving it for 20 seconds until pourable). Place the bowl with camembert on the tray with the grapes and pop both trays in the oven for 10-15 minutes until the pita is toasted, the grapes are roasted and the camembert is oozing. (The grapes and camembert will take the same amount of time, but keep an eye on the pita chips as they may need to be removed a few minutes earlier.) Serve right away.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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