As an aperitif or starter, this roasted camembert with honey, walnuts and rosemary will be a hit with your guests. It is also perfect on a cheese board or accompanied by cold cuts. Serve it with toasted bread, and enjoy!
Ingredients :
- 1 raw milk camembert
- 75 g walnut kernels
- 1/2 baguette
- 3 tbsp. liquid honey, for example organic acacia honey
- 1 tbsp olive oil
- 1 pinch of dried rosemary (or thyme if not available)
Preparation of Camembert roasted with honey:
- Preheat the oven to 180° (gas mark 6). Cut the baguette into slices. Place them on the oven rack and bake for 5 minutes, until golden brown.
- At the same time, place the walnut kernels in a small baking dish in the oven to lightly roast them. Then leave the bread to cool on a rack and the walnuts on absorbent paper.
- Meanwhile, unwrap the Camembert, put it back in its box and make small cuts in the crust. Coat it with oil, sprinkle with crumbled rosemary and place everything in a small baking dish.
- Bake for about 8 minutes (the Camembert should be almost liquid). Remove the cheese from the oven, cut the wooden ring with scissors, drizzle the Camembert with a little honey, sprinkle with coarsely crushed kernels and serve immediately with the toasted bread.
Find the full recipe here .
