Baked Camembert with Chutney Sauce

Appetizers | Icelandic cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked Camembert with chutney sauce

Ingredients

Camembert cheese - 8.8 oz
Garlic - 2 cloves
Rosemary - 8 sprigs
Olive Oil - 3 fl oz
White bread - 10.6 oz
Salt - to taste
Dried cranberries with sugar - 2.5 oz
Nuts - 2.5 oz
Cilantro - 2.5 oz
Ginger - 0.7 oz
Ground ancho chili pepper - 1 piece
Peanut Sprouts - 1 tablespoon
Meyer Lemon Juice - 2 spoons
Honey - 2 spoons

Step by Step guide

Step 1

Remove the packaging from the camembert and place it back in the box it was sold in. Make crosswise cuts in the cheese to a depth of 5 mm.

Step 2

Remove the tops of the flowers from four sprigs of rosemary, and strip the leaves from the other sprigs, leaving bare stems with the top flower cluster.

Step 3

Cut the bread into large cubes and thread them onto rosemary skewers. Lightly toast the bread skewers with a torch on all sides, then drizzle with olive oil, sprinkle with salt, and toast again. If you don't have a torch, you can dry the bread in the oven, also drizzling with oil and sprinkling with salt.

Step 4

Sprinkle the Camembert cheese with finely chopped garlic, insert rosemary florets, drizzle with olive oil, and place in an oven preheated to 356°F for 15-20 minutes.

Step 5

Finely chop the nuts and cranberries.

Step 6

For the chutney, blend together cilantro, finely chopped ginger and garlic, minced chili, peanuts, lemon juice, and honey. Season with salt to taste. If the sauce is too dry, add a little water.