SEEDED PITA CHIPS WITH BAKED CAMEMBERT & HONEY-ROASTED GRAPES

- 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