Baked Camembert With Honey And Nuts
Baked Camembert With Honey And Nuts. Score a few lines across the top with a sharp knife. Touch device users, explore by touch or with swipe gestures.
125 g ile de france petit camembert (4 ½ oz). Toast the chillies in a hot dry pan for a minute or so, until just starting to colour a little (take care not to burn them). Instructions melt butter over medium low heat in small skillet.
Begin By Making The Chilli Honey As The More Time It Has To Infuse, The Better.
Open the camembert, remove the paper and place the cheese back into the wooden container and place it on a small tray. Heat the oven to 220c/200c fan/gas 7. Drizzle the cut figs with honey and place them onto one side of the tray.
Melt Butter In A Skillet And Drizzle Over Some Honey To Melt Together Before Tossing In The Nuts And Stirring Through.
Preheat your oven to 350 degrees. Using a sharp knife, cut a slit directly across the top of the cheese. Serve with baguette slice and truffle honey.
Mix The Herbs With The Nuts.
Season with salt and pepper, and place the 'lid' back on the bread. Add the toppings beginning with. Lower the camembert into the bread basket and scatter over the rosemary sprigs.
Remove From The Pan And Roughly Chop.
Remove the camembert from the paper wrapping. Preheat the oven to 200c/400f. This baked camembert recipe is simple, elegant, and perfect for holiday parties!
It's Okay If A Few Fall Off.
Mix together walnuts, olive oil & rosemary in a small bowl. Place the walnut mix and camembert onto an oven tray and bake for 10 minutes, watching the walnuts don't burn. Remove from oven and top with.
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