CRANBERRY AND TURKEY ROASTED CAMEMBERT
PREP TIME: 20 minutes
COOK TIME: 30 minutes
SERVES: 2
INGREDIENTS
ROASTED CAMEMBERT
1 wheel (250 g) Camembert cheese or Brie
2 tablespoons dried cranberries, reconstituted in hot water
3 slices cooked turkey
PICKLED VEGETABLES
1 small bulb fennel, sliced with a mandolin
1 small zucchini, sliced with a mandolin
200 ml vinegar
200 g sugar
Juice of half a lemon
Pinch of salt
100 ml cold water
2 thick slices of sourdough bread, broken up for dipping into the cheese
METHOD
Step 1
Heat oven to 180 degrees Celsius
Step 2
Cut the Camembert in half horizontally so that you have two rounds
Place one round onto a small baking dish, cut side up
Cover the cheese with cranberries, then turkey slices
Place the remaining cheese circle on top, cut side down
Bake in the oven for 30 minutes
Step 3
Add the vinegar, sugar, lemon juice and salt to a small saucepan and stir over a low heat until the sugar is dissolved.
Remove from the heat and add 100 ml of cold water
Allow to cool for 5 minutes
Step 4
Place the fennel and zucchini slices in a bowl and pour the pickle liquid over the top
Refrigerate for half an hour then drain off the liquid
Step 5
Serve the roasted Camembert in its baking dish alongside the sourdough for dipping and a bowl of the crisp pickled vegetables