Ingredients:
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1 x Brumby’s White Baguette
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2 x camembert wheels
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fresh blueberries
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fresh raspberries
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2 twigs of thyme
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½ cup flaked almonds
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1 Tbs honey
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2 Tbs butter
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2 Tsp caster sugar
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Salt salt
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You'll also need: 2 oven-proof ramekins
Method:
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Step 1:
Preheat the oven to 220 degrees
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Step 2:
Gently remove both tops (white skin only) from the camembert wheels.
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Step 3:
Arrange the blueberries, raspberries and one twig of thyme (leaves only) around the top of one of the wheels, leaving the second wheel empty.
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Step 4:
Place both wheels into ramekins and bake for 15 minutes.
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Step 5:
Melt 1 TBS butter in a pan over medium heat, then add flaked almonds and cook until lightly browned, gently move them around the pan to avoid burning.
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Step 6:
Once almonds are browned, set aside and slice up your baguette
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Step 7:
Add 1 Tbs of butter to the same pan the almond was cooked in and start toasting half the baguette on both sides. Add more butter to the pan if needed.
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Step 8:
Once finished baking and remove the ramekins from the oven, lightly dust the wheel topped with berries with caster sugar, drizzle with honey and garnish with thyme.
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Step 9:
Top the second wheel with the buttery flaked almonds, sea salt and garnish with thyme.
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Step 10:
Once half the baguette is toasted layer it on a serving platter/ cheese board and dust with caster sugar. Place the berry and honey baked camembert next to it, then layer the fresh baguette next to the buttery almond baked camembert.
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Step 11:
Sprinkle fresh blueberries and raspberries around the platter (optional).
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Step 12:
Serve straight away so the camembert is warm and gooey. This dish is perfect for entertaining and it’s a sure crowd pleaser!
Preheat the oven to 220 degrees
Gently remove both tops (white skin only) from the camembert wheels.
Arrange the blueberries, raspberries and one twig of thyme (leaves only) around the top of one of the wheels, leaving the second wheel empty.
Place both wheels into ramekins and bake for 15 minutes.
Melt 1 TBS butter in a pan over medium heat, then add flaked almonds and cook until lightly browned, gently move them around the pan to avoid burning.
Once almonds are browned, set aside and slice up your baguette
Add 1 Tbs of butter to the same pan the almond was cooked in and start toasting half the baguette on both sides. Add more butter to the pan if needed.
Once finished baking and remove the ramekins from the oven, lightly dust the wheel topped with berries with caster sugar, drizzle with honey and garnish with thyme.
Top the second wheel with the buttery flaked almonds, sea salt and garnish with thyme.
Once half the baguette is toasted layer it on a serving platter/ cheese board and dust with caster sugar. Place the berry and honey baked camembert next to it, then layer the fresh baguette next to the buttery almond baked camembert.
Sprinkle fresh blueberries and raspberries around the platter (optional).
Serve straight away so the camembert is warm and gooey. This dish is perfect for entertaining and it’s a sure crowd pleaser!
