Camembert, Dark Grape and Candied Rosemary Sandwich
Sometimes cheese can be quite challenging, especially its fragrance. This can be a bit of a hurdle despite its delicious qualities, an obstacle to get over to be able to finally enjoy this treat. There is a simple camembert lying in my fridge at the moment which I like to buy once in a while, it's nothing special, it's neither organic nor from a small farmer in the French countryside, but I love it. It's honest, creamy and very, very aromatic, and unfortunately, it stinks so much that it takes days to get the smell out of our fridge again. I can take a lot when it comes to cheese, my nose has seen and smelt the whole range of the world of cheese. One of the prettiest cheese shops I've been to was in Paris, dedicated to the wonders of dairy milk, the display and fragrance in this room was impressive! But the odor of my little camembert in the fridge tops everything, it's borderline. I always ask myself twice if I really want to put myself, the fridge and my close environment through this attack on the nose.
A sandwich came to mind, and obviously, my little French dairy friend asks for strong partners, red wine of course, but also fruits, herbs, spices or chutney. Although it's not the right time for grapes yet, I couldn't resist buying the crisp dark South African fruits I spotted at the market. Their plump juiciness manages to balance out the sharpest cheese. So I wanted more of that sweetness, candied rosemary needles, sticky and crunchy, to get the camembert under control. It worked!
This sandwich puts you right in the scene of a summery picnic in the French countryside, a blanket spread on a green meadow next to a wide river, a bottle of wine, maybe a crisp bean and ramp quiche and a bowl of spinach, strawberry and goat cheese salad. This is the picture I remember when I think of one of my weekend trips to Alsace many years ago, I just close my eyes, take a bite of my camembert sandwich and I'm right there!
Camembert, Dark Grape and Candied Rosemary Sandwich
For 2 large sandwiches you need
crunchy white buns (or fresh baguette), cut in half, 2
ripe camembert, cut into slices, 200g / 7 ounces
dark seedless grapes, cut in half, a small handful
rosemary needles 2 tablespoons
granulated sugar 2 tablespoons
water 2 tablespoons
Divide the cheese between the 2 buns and lay the grapes on top.
In a small pan, heat the sugar and water on high temperature. When it turns golden add the rosemary, stir quickly and caramelize for a few seconds, mind that it doesn't burn. Transfer the candied herb immediately onto the sandwich. Use 2 forks, you have to do this while the syrup is still liquid, it becomes sticky and hard very quick. If you can't get the rosemary out, put the pan back on the heat.
Enjoy!
