Baked Camembert With Sage, Apple and Cranberry And Bacon Jam
Ingredients
1 wheel of Camembert de Normandie AOC (250g)
8-10 fresh sage leaves
2 apples, cored and cut into wedges
125g cranberry bacon jam
1 tablespoon olive oil
Salt and black pepper to taste
How to make it
Ideal for gatherings or intimate nights in, this recipe is a surefire way to elevate your appetiser game. Camembert with sage is a classic flavour combination.
- Preheat the oven to 375°F (190°C)
- Remove any packaging from the Camembert and place it in a small ovenproof dish
- Make small incisions on the top of the Camembert and insert fresh sage leaves into the cuts
- Arrange apple wedges around the Camembert in the dish
- Drizzle olive oil over the Camembert and apples, and season with salt and black pepper
- Bake in the preheated oven for 15-20 minutes or until the Camembert is gooey and the apples are tender
- In the last 5 minutes of baking, spoon the cranberry bacon jam over the Camembert
- Remove from the oven and let it cool for a few minutes before serving
- Enjoy the gooey, savoury goodness by dipping the apple wedges into the melted Camembert with sage topped with sweet and savoury cranberry bacon jam
Original recipe from GBC Kitchen
Other appetiser ideas:
Mushroom, Chicken and Cheese Vol-au-Vent made with rich triple-cream Bix.
Westcombe Cheddar and bacon stuffed baby baked potatoes – Very popular with adults and children too.
Yarg is very creamy and zesty, which is a great flavour to pair with mushrooms.
The sweet figs, creamy gorgonzola and salty prosciutto in this recipe is a winning combination.
