The lovely Karen Mordechai from Sunday Suppers created this beautifully comforting cheese and grape recipe, and we couldn’t help but share it. Baked reblochon is comforting meal suited to all seasons – melted cheese is a hearty winter warmer during the colder months (paired with a big, bold Cabernet Sauvignon), and a superb crowd pleaser at summer dinner parties alongside Champagne.
For the grapes
2 bunches of purple or black grapes, on the vine
2 Tablespoons sugar
1/4 cup extra-virgin olive oil
10 sprigs fresh thyme
sea salt to taste
assorted herbs such as fresh bay leaves and thyme
For the cheese
1 lb of Reblochon
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. In a large bowl, drizzle grapes generously with olive oil and two tablespoons of sugar. Toss well to coat grapes evenly. Spread grapes across baking sheets, making sure not to crowd them. Distribute sprigs of thyme evenly amongst the grapes. Sprinkle lightly with sea salt before placing them in the oven to roast for 15 to 20 minutes. Remove from oven and set aside.
On another baking sheet lined with parchment paper, place the wheel of Reblochon. Bake in the same oven, pre-heated to 400 degrees, for 10 minutes until starting to ooze. Remove from the oven and move the cheese carefully to your preferred platter. Garnish with fresh bay leaves and thyme. Serve together with roasted grapes and your favourite crusty bread.