Looking for a deluxe retro entertainer? This Vine Leaf Baked Camembert with Beechworth Honey’s Bee Quirky Honey & Nuts, pickled carrot, muscatels and crostini is a sure bet.
Baked Camembert Cheese
1 small wheel of quality Camembert cheese
6-8 vine leaves, rinsed and patted dry
1 jar Beechworth Honey’s Bee Quirky Honey & Nuts
Preheat oven to 180C
1. Wrap the cheese wheel with vine leaves, ensuring that the wheel is completely covered.
2. 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.
Serve immediately, generously topped with Bee Quirky Honey & Nuts and a side serve of pickled carrots, muscatels & crostini.
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
1. In a medium saucepan add water, sugar, vinegar and pickling spice mix. Bring to the boil, then reduce heat and simmer for 5 minutes.
2. Remove from heat and add the julienned carrot. Allow to cool in pickling liquid to infuse flavours.
Serve the baked cheese warm with its accompaniments.
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