CRANBERRY AND TURKEY ROASTED CAMEMBERT

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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