| | | | Spicy, gooey loveliness! As if baked camembert isn't delicious enough as it is, pep it up and add a raft of flavour with one simple addition - Chillato Chutney. Perfect for that lazy Friday night after a long week at work, stick this in the oven and open a rich, aromatic bottle of wine to accompany it.... | Serves: | 4 | Preparation Time: | 5 mins | Cooking Time: | 25 mins | Ingredients: | Camembert Cheese - 1 | | | Vermouth - 1 tsp
| | | Figs, quartered - 2
| | | Bread Rolls - 4
| | | Chillato Chutney - 4 tbsps
| | Method: | • Preheat the oven to 200°C.
• If you have a camembert baking dish get that out and place the camembert into it. Failing that use the wooden tub the camembert came in but tie a piece of string around it as it will open whilst cooking.
• Remove the cheese from its plastic wrapping and with a sharp knife make a few slashes across the top.
• Drizzle over the vermouth and then smear the Chillato Chutney across the top of the Camembert cheese.
• Either place the top of the wooden box back on or use the camembert baking dish lid to cover the cheese.
• Place into the oven for 25 minutes until beautifully gooey. Serve straight from the oven with the figs and bread rolls. |
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