Vine Leaf Baked Camembert
Cook
Total
with Bee Quirky Honey & Nuts, pickled carrot, muscatels & crostini
Ingredients
Baked Camembert
- 1 small wheel of quality Camembert cheese
- 6-8 vine leaves, rinsed and patted dry
- 1 jar Beechworth Honey’s Bee Quirky Honey & Nuts
Pickled Carrots
- 1 cup water
- 1 cup sugar
- 1 cup white wine vinegar
- 1 tsp pickling spice mix (from your supermarket)
- 1 large carrot, peeled and julienne sliced
Instructions
Baked Camembert
- Wrap the cheese wheel with vine leaves, ensuring that the wheel is completely covered.
- Bake the cheese on a lined baking tray for 8-10 minutes or until the cheese has become soft to touch and the vine leaves crispy.
Pickled Carrots
- In a medium saucepan add water, sugar, vinegar and pickling spice mix. Bring to the boil, then reduce heat and simmer for 5 minutes.
- Remove from heat and add the julienned carrot. Allow to cool in pickling liquid to infuse flavours.
Notes
Preheat oven to 180c
To Serve
Serve baked cheese immediately, generously topped with Bee Quirky Honey & Nuts and a side serve of pickled carrots, muscatels & crostini.
Courses Entertaining
Cuisine Cheese
Recipe by Beechworth Honey Blog at https://www.beechworthhoney.com.au/blog/vine-leaf-baked-camembert/