Actress, television host, and food obsessive Annie Starke serves up a cozy 5-Minute Fireside Appetizer of melted triple cream cheese with rosemary, red grapes, and honeycomb, prepared in parchment and a sturdy pot on the firepit. We enjoyed this with her favorite seedy bread from Wild Crumb Bakery in Bozeman.
For the cheese, look for a French triple cream cheese like Delice de Bourgogne available at Maven’s Market, or a rich triple cream brie.
SERVES 4
5-ounce wedge or wheel of French triple cream cheese
1 handful sweet red grapes on the vine
1 sprig rosemary
1 ounce honeycomb
Cracked fresh pepper
Crusty bread
In a piece of parchment paper large enough to tie into a “sack” with a piece of kitchen twine, layer the cheese, red grapes, and rosemary. Place the sack into a heavy-bottomed pan and place the pan either on a grate over the fire* or on the coals at the edge of the pit.
Let the heat of the fire melt the cheese. Depending on the size and heat of the fire, this can take 3–8 minutes. Use an oven mitt to remove the pan from the heat and then lift the parchment from the pan. Place parchment and its contents on a serving platter or cutting board. Open the parchment and drizzle with slivers of honeycomb and a crack of fresh pepper. The comb will melt into the cheese and grapes. Enjoy with crusty bread.
*This can also be accomplished stove-top, but we appreciate the drama of a good firepit cookoff.
