Baked camembert on pumpernickel

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 5
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 100 g Leaf salad mix (washed and ready to eat)
  • 4 TABLESPOONS Raspberry vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 1 TEASPOON Sugar
  • 4 TABLESPOONS Rapeseed oil
  • 75 g dried cranberries
  • 1 (200 g) round camembert
  • 8 small, round pumpernickel coins
  • 2 stem(s) Thyme
  • baking paper

Directions

  1. 1

    Wash the salad and drain well. For the vinaigrette, whisk vinegar with salt, pepper and sugar. Fold in a thin stream of oil. Mix in the cranberries. Mix the salad with the vinaigrette, chill

  2. 2

    Cut the camembert into 8 cake pieces. Spread the pumpernickel on a baking tray lined with baking paper. Place one piece of camembert on each. Wash the thyme, dab dry and remove the leaves.

  3. 3

    Sprinkle on cheese taler. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 3-4 minutes until the cheese melts. Carefully place the taler with the melted cheese on 4 plates with a pallet. Arrange the salad on the plates and serve immediately

Nutrition Facts

KCAL
320 kcal
CARBS
22 g
FATS
20 g
PROTEINS
12 g

Categories & Tags

AppetizerMain dishAutumnSalad