Baked Camembert with red onion jam

Baked Camembert with red onion jam

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This is just the recipe you need on hand when you want to impress your guests with a luxuriant starter.


For the baked Camembert
6 small garlic cloves
2 tbsp olive oil
250g Camembert in a wooden box, at room temperature
1 sprig rosemary
½ loaf ciabatta, cut into large cubes
For the red onion jam
1 large red onion, peeled and finely sliced
1 tbsp olive oil
Salt and black pepper
¼ cup red wine vinegar
1 tbsp brown sugar
Red grapes, to serve

For the baked Camembert
1. Preheat oven to 180°C.
2. Place the garlic cloves on a baking tray, drizzle with 1 tablespoon olive oil and roast for 5–8 minutes, until golden. Remove and set aside.
3. Remove any plastic, paper or foil packaging from the Camembert and place on a baking tray, then stud with rosemary stalks and roasted garlic. Bake in the oven for 15 minutes, until soft in the centre.
4. Thread the ciabatta on to kebab sticks and char on a hot griddle pan brushed with olive oil. Set aside.
For the red onion jam
1. In a pan over medium heat, soften the onion in olive oil for approximately 4 minutes. Season.
2. Add the red wine vinegar and the brown sugar. Cook until the mixture becomes sticky. Remove from the heat to cool.
3. Transfer to a small bowl and serve with the baked Camembert, ciabatta kebabs and some red grapes.

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