Baked Cherry & Cream Cheese Festive dip and Roasted Camembert & Artisan Cheese Harvest Board

The perfect snack for your festive table!

 

Ingredients:

  • 225g cream cheese, softened
  • ¼ cup sour cream or plain Greek yogurt
  • ½ cup shredded white cheddar
  • 1 clove garlic, minced
  • ½ tsp onion powder
  • Salt & black pepper, to taste
  • ½ tsp fresh thyme or dried thyme
  • ½ cup cherry jam, slightly warmed
  • 1 Tbsp balsamic vinegar

To serve:

  • 1–2 tbsp chopped fresh herbs (thyme, rosemary, or parsley)
  • Crackers, crostini, pita chips, or pretzel crisps for serving

How To Make Baked Cherry & Cream Cheese Festive Dip

  1. Preheat your oven to 175°C.
  2. In a bowl, mix cream cheese, sour cream cheese, onion powder, salt, pepper, thyme and
    mix until well combined.
  3. Spoon the mixture into a small baking dish or oven-safe skillet, smoothing the top.
  4. In a small bowl, combine cherry jam & balsamic vinegar.
  5. Warm slightly (10–15 seconds in the microwave) and stir until glossy.
  6. Spoon the balsamic-cherry mixture over the cream cheese layer.
  7. Bake for 15–18 minutes, until bubbly around the edges and warmed through.
  8. Sprinkle fresh thyme, rosemary, or parsley on top.
  9. Serve immediately with crackers, crostini, pita chips, or pretzel thins.

Ingredients:

Cheeses:

  • 1 whole Camembert round
  • 2 Tbsp honey
  • 1 sprig fresh rosemary (optional)
  • Crack of black pepper
  • 150–200 g Brie cheese (sliced or left whole to serve)
  • 100–150 g creamy blue cheese (mild or medium strength, e.g. Gorgonzola or Roquefort)

Flapjacks

  • 6–8 mini flapjacks (store-bought or homemade)
  • 1 Tbsp melted butter (optional for warming)

Pineapple with Cinnamon Sugar:

  • ½ fresh pineapple, sliced/quartered
  • 1 Tbsp cinnamon sugar
  • 1 tsp olive oil or melted butter

Roasted Balsamic Caramelised Grapes:

  • 1 cup seedless red or black grapes
  • 1 Tbsp balsamic glaze
  • 1 tsp olive oil
  • 1 tsp honey

Fresh Fruit:

  • ½ cup gooseberries
  • 1 cup fresh strawberries, halved

Preserved Clementgold Slices:

  • ¼ cup preserved Clemengold slices (drained)

Serving Extras (optional)

  • Seed crackers and/or thin crostini
  • Toasted walnuts, almonds or pecans
  • Fresh mint leaves or thyme sprigs
  • Extra honey and/or balsamic glaze

How To Make Roasted Camembert & Artisan Cheese Harvest Board

  1. Preheat the oven to 180°C.
  2. Score the top of the Camembert and drizzle with honey, rosemary and pepper.
  3. Roast for 10–12 minutes, until soft and gooey.
  4. Toss grapes with olive oil, honey and balsamic glaze.
  5. Roast at 200°C for 10–15 minutes until blistered and sticky.
  6. Brush pineapple with olive oil or butter and sprinkle with cinnamon sugar.
  7. Grill or pan-fry for 2–3 minutes per side until golden and caramelised.
  8. Lightly brush with butter and warm in a pan for 1–2 minutes.
  9. Brie: Slice if desired or leave whole.
  10. Blue Cheese: Cut into chunks or serve as a wedge.
  11. Centrepiece: Place the roasted Camembert in the middle of your board.
  12. Arrange Brie and blue cheese alongside the Camembert, keeping them together to create a ‘cheese zone’.
  13. Layer clusters of caramelised grapes, pineapple slices, strawberries, gooseberries, and warm flapjacks around the board.
  14. Fill gaps with crackers, nuts, and fresh herbs. Add extra honey or balsamic glaze as a finishing touch.

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