My proposal to cooking for the weekend if you invite friends, it’s simple, easy and fast, I advise you an aromatic white wine from the South of the France.
Feeds 4 people.
75 g of walnuts
1 Camembert au lait cru
1 tablespoon of olive oil
3 tablespoons of honey
Preheat the oven to 180o C (356o F).
Cut the baguette into round slices and place them on your oven’s grill. Leave them there to brown for at least 5 minutes.
Scatter the walnuts onto a baking tray and place them in the oven with the slices of baguette to lightly roast them.
Once the bread is lightly browned, remove it from the oven and place the slices on a cooling rack.
At the same time, take the nuts out of the oven as well and put them on a paper towel.
While the bread and nuts cool, unwrap the Camembert, put it back in its box, and using a knife make small slits in the rind of the cheese.
Coat the Camembert in olive oil.
Place the entire cheese, in its box, on a baking dish and put it in the oven.
Let the Camembert cook for 8 minutes, or long enough to melt the cheese to liquid.
Remove the cheese from the oven and cut from its box with scissors.
Sprinkle the Camembert with honey.
Coarsely cut the walnuts.
Serve the Camembert right away with the bread and walnuts.
I recommend steaming potatoes and making a green salad to serve with this dish.
Domaine Raissac cuvée “Le PUECH” Withe wine 2012
IGP Pays d’Oc (Languedoc)
Chardonnay – Viognier – Muscat
Clear and brilland golden-yellow colour. The intense nose recalls, acacia, flowers and a light toastiness. The palate is precise with flawours of pear and honey, melting delicate aromas of apricot and passion fruits,together harmoniously to a fresh and spicy finish.
34500 Bézier France