BAKED CAMEMBERT WITH CRANBERRY ORANGE PECAN SAUCE 🍊🍒🧀🥂
Simple, elegant, and a guaranteed crowd pleaser! 😉 This camembert is one of the easiest and most delicious appetizers you could ever make with only 5-10 minutes prep time! 😍
RECIPE - Serves 6
Ingredients 🛒
350g/12oz Round Bergader Cremosissimo/Camembert or Brie
3 Tbsp Cranberry Orange Chutney (from Dical House)
2 Tbsp Rinatura Dried Cranberries, roughly chopped and a few whole (from Dical House)
2 Tbsp Nick Maple Syrup (from Dical House)
2 Tbsp Chopped Pecans, roasted
1-2 Tbsp Water
Garnish:
1 Tsp Orange Zest
Extra Chopped Roasted Pecans
Fresh Rosemary, chopped
Method:
Cranberry Orange Chutney Sauce -
In a small saucepan, add the cranberry orange chutney, dried cranberries, roasted chopped pecans, maple syrup and 1 or 2 tablespoons water. Bring to boil, stirring continuously then simmer for a few minutes until you achieve a smooth sauce.
Camembert -
Preheat oven to 180C/350F.
Unwrap camembert and place on a sheet of crumbled baking paper on a baking tray.
Bake for 15 to 20 minutes, until melted through. Check after 15 minutes. (To check, gently touch the center of the camembert or brie - it should feel very soft, like it's about to collapse if you press any harder.)
Carefully transfer to a serving plate. Top with warm cranberry orange sauce, orange zest, chopped pecans and fresh rosemary.
Serve immediately with crostini or crackers on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife to scoop cheese up onto crostini or crackers.
Enjoy! 😊
NOTE: Camembert or Brie can be reheated in the microwave.