Rooibos isn’t only for drinking—it’s a wonderfully versatile ingredient that elevates both sweet and savoury dishes. In this elegant yet effortless recipe by Heleen Meyer, Rooibos is used to deepen the natural sweetness of grapes as they roast, transforming them into a glossy, aromatic topping that pairs perfectly with warm, melting Camembert.
The result is a show-stopping centrepiece ideal for relaxed summer gatherings. Whether served on a cheese platter, a wooden sharing board, or as part of a light al fresco spread, this dish is guaranteed to impress without demanding much time in the kitchen.
The subtle woodiness of Rooibos, the floral notes of thyme, and the natural caramelisation of roasted grapes create a luxurious combination—balanced, fragrant, and utterly moreish.
Rooibos Roasted Grapes on Baked Camembert
Serves: 4–6
Created by: Heleen Meyer
Ingredients
- 15 ml (1 tbsp) olive oil
- 45 ml (3 tbsp) honey
- 60 ml (¼ cup) strong plain Rooibos (made with 2 Rooibos teabags)
- 6–8 fresh thyme sprigs
- Black pepper, to taste
- 500 ml (2 cups) red seedless grapes (a mix of halved and whole)
- 1 x large round (250 g) Camembert cheese
- Fresh thyme leaves, for garnish
Method
- Prepare the roasting tray: Preheat the oven to 200 °C. Line a baking tray with baking paper, or use a shallow baking dish.
- Make the Rooibos mixture: In a bowl, whisk together the olive oil, honey, Rooibos tea, and thyme sprigs. Season generously with black pepper.
- Roast the grapes: Toss the grapes in the Rooibos mixture until well coated. Spread them out in a single layer on the tray.Roast for 20–30 minutes, or until the skins begin to bubble and the fruit turns glossy and fragrant.Remove from the oven and let the grapes cool slightly.
- Bake the Camembert: Line a second small tray with baking paper. Place the Camembert on top and bake for 10–15 minutes, until the cheese softens inside and gently puffs up.
- Assemble: Transfer the warm Camembert to a serving platter. Spoon the Rooibos-roasted grapes and their syrupy juices generously over the top.
- Garnish & serve: Finish with fresh thyme leaves. Serve immediately with toasted bruschetta, chunks of rustic bread, melba toast, or savoury biscuits.
Serving Notes
- Serve straight from the oven for maximum creaminess.
- Add walnuts, pecans, or roasted almonds for extra texture.
- Pair with a chilled white wine or a sparkling Rooibos iced tea for a themed spread.
Elegant enough for entertaining, yet simple enough for everyday indulgence—Rooibos Roasted Grapes on Baked Camembert is a celebration of South African flavours at their most comforting and creative. Enjoy every warm, melty bite.
