Vine Leaf Baked Camembert
This delicious baked camembert recipe is the perfect anytime indulgence. Best shared with friends….
Ingredients
Baked Camembert
- 1 small wheel of quality Camembert Cheese
- 6-8 vine leaves (rinsed and patted dry)
- 1 jar Honey for Cheese, 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.
To Serve
- Serve baked cheese immediately, generously topped with Honey for Cheese, Honey & Nuts and a side serve of pickled carrots, muscatels & crostini.
Notes
We teamed up with the great folks at Essentials Magazine to create this series of honey-inspired recipes for the Summer 2018 issue.
Nutrition
Calories: 3059 kcalCarbohydrates: 623 gProtein: 48 gFat: 55 gSaturated Fat: 35 gCholesterol: 163 mgSodium: 2000 mgPotassium: 1024 mgFiber: 5 gSugar: 615 gVitamin A: 16998 IUVitamin C: 9 mgCalcium: 1016 mgIron: 5 mg
Keyword: baked cheese, camembert, nuts, platter
FEATURED
Honey for Cheese
Honey & Nuts
Enjoy the sweetness of pure Beechworth Honey with the crunchy texture of whole mixed nuts. The perfect single serve size for your cheese platter.