An Autumnal Baked Cheese with Pesto from the New Book 'Cheese Magic'

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"What is a cheese plate, if not an altar?" asks Erika Kubick in the introduction to her new book Cheese Magic. The Chicago-based author offers original recipes, pairings, and cheese boards matched to the seasons in the book, which also includes a glossary of Wiccan and other terms along with "Magical Correspondences" of ingredients and the "energies they invoke." 

We recently visited the new West Loop shop Cheese & Board with Kubick to learn more about the book. As autumn approaches, try her recipe for Pesto-Baked Camembert with Roasted Grapes, which suits the Mabon Sabbat or autumnal equinox on September 20.  

Pesto-Baked Camembert with Roasted Grapes

From the book Cheese Magic by Erika Kubick. Reprinted by permission of Running Press, an imprint of Running Press Group, a subsidiary of Hachette Book Group, Inc. Copyright © 2025 by Erika Kubick.

I first encountered the combination of pesto and grapes on a sandwich at my favorite restaurant, Lula Cafe in Chicago. I loved how the bright, garlicky sauce coated the fruit, teasing out her earthy notes and taming her sweetness. But it was the palette that bewitched me. Those flecks of rich green coating the deep purple orbs, glimmering with olive oil—fall fashion on focaccia. There’s a lot happening here, so I recommend a French-made Camembert. They’re more robust than Brie, with earthy, allium-forward notes that can stand up to the pesto. If you want to dive deeper into the funk and harvest colors, use an orange-hued washed rind cheese, like Taleggio or Willoughby from Jasper Hill Farm in Vermont. Serve with a seeded baguette and a bright red wine or a sparkling apple cider.

Ingredients

8-ounce wheel of Camembert
Freshly ground black pepper
2 tablespoons pesto
1/4 cup roasted grapes (see below)
Sliced seeded baguette

Directions

1. Bring the cheese to room temperature before baking. This ensures that it will heat evenly and won't separate.

2. Preheat the oven to 350 degrees F. Use a sharp knife to score a crosshatch pattern into the the top rind of the cheese. Don't go all the way to the bottom, though!

3. Place the Camembert inside a small baking dish or skillet, sprinkle a little black pepper over, and transfer to the oven. Bake for 10 minutes.

4. Remove from the oven. Spoon the pesto over the cheese and scatter the grapes on top. Return to the oven and bake for 5 more minutes.

5. Let cool for 5 minutes. Surround with a wreath of sliced baguette and serve immediately.

Roasted Grapes

Ingredients

2 cups seedless Concord or red grapes
1 tablespoon peanut oil or other neutral cooking oil
1/2 teaspoon freshly squeezed lemon juice
2 teaspoons fresh rosemary leaves, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or a silicone mat.

2. Add the grapes to a medium mixing bowl and pour the oil and lemon juice over. Toss to coat, then sprinkle with the rosemary, salt, and pepper. Toss again until everything is evenly distributed.

3. Pour the grapes onto the baking sheet, transfer to the oven, and roast until the skins start to blister and the sugars caramelize, about 20 minutes. Let cool for at least 10 minutes before serving.