1 clove garlic
a few tips fresh rosemary
olive oil
bite-sized pieces bread, stale
1 tiny pinch sea salt
1 small handful dried cranberries
1 small handful mixed nuts
Leaving it in the box, score around the top
of a 250g camembert about ½cm in and
cut off the top layer of skin. Finely slice a
peeled garlic clove and poke it into the top
of the cheese with a few fresh rosemary
tips. Drizzle with a little olive oil then bake
until oozy in the middle.
onto stripped woody rosemary sprigs,
drizzle them with olive oil and a tiny
pinch of sea salt to help them crisp up
then lay them on a tray and put in oven
to cook with the camembert.
cranberries and mixed nuts and put them
in a little bowl.
and cheese is oozy, put everything out on
a board then dunk a bit of toasted bread
in the gooey cheese and dip it in the
cranberry and nuts a little mouthful of
1980s heaven.
a rich dimension to the dish. Pairing camembert on its own
is fun. Try a chardonnay, soave or pinot noir, possibly even a
sangiovese blend. With the added complexity of the tangy,
sweetness of the cranberry and oily texture of the nuts, as well
as lifted aromatic of beautifully toasted rosemary, there is a lot
to consider with this pair.
Opt for a sparkling wine such as Langlois-Chateau, Cremant de
Loire. This is a blend of chardonnay, chenin blanc and cabernet
franc. It has a wonderful bready, biscuity character on the
palate along with apple notes and good acid. The petilliance,
French for spritz, from the bead - wine terminology for the
bubble in the glass - lightly cleanses your palate before you dive
in for the next mouthful...delicious.