Baked Camembert with Honey, Rosemary and Toasted Nuts.
Coming soon to my Instagram @a.wandering.palateThe perfect appetiser!
A delicate balance of the sweetness of the honey, the earthiness of the rosemary and the creaminess of the camembert.
Now it’s also important to note, a budget camembert is perfect for this recipe - really, the cheapest one in the supermarket fridge will do!
Makes: 5-6 Serves
Prep Time: 5mins
Cook Time: 15mins
Total time: 20 mins
Ingredients
250-500g round camembert cheese
3 sprigs fresh rosemary
4 tablespoons honey
Pinch of salt
Handful of toasted walnuts or cashews (chopped)
Instructions
1. Preheat oven to 180°C (350°F).
2. Unwrap the camembert and place it on a piece of aluminum foil large enough to wrap over the camembert at the end.
3. Using a skewer, poke small, shallow holes in the top of the cheese. Break off small heads of the rosemary sprigs and push through the holes.
4. Drizzle honey over the camembert, then sprinkle with salt and crumbled nuts.
5. Wrap the cheese loosely with the foil, folding in the sides first, then the top.
6. Place in a shallow ovenproof dish just slightly bigger than the cheese.
7. Bake for 15-20 minutes, or until the center is very soft (adjust time for larger cheeses).
8. Unwrap the foil, and slide out, leaving the cheese in the dish.
Serve immediately with crackers, I tend to use the OB Finest Apricot & Macadamia crackers.
Tip:
Brie can be substituted, but camembert's milder rind offers a better flavor balance.