Camembert in pistachio crust

Name: Camembert in pistachio crust
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g cherry tomatoes; 1 small onion; 7-10 Tbsp Lettuce (e.g. romaine lettuce hearts; 7-10 Tbsp and Frisée); 1 TABLESPOON White wine vinegar; 7-10 Tbsp salt, pepper, possibly sugar; 3 TABLESPOONS Oil; 4-5 Tbsp Breadcrumbs; 1 tablespoon (approx. 15 g) ground pistachios; 1 Egg; 1 (250 g) Camembert; 2-3 TABLESPOONS Flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g cherry tomatoes
1 small onion
7-10 Tbsp Lettuce (e.g. romaine lettuce hearts
7-10 Tbsp and Frisée)
1 TABLESPOON White wine vinegar
7-10 Tbsp salt, pepper, possibly sugar
3 TABLESPOONS Oil
4-5 Tbsp Breadcrumbs
1 tablespoon (approx. 15 g) ground pistachios
1 Egg
1 (250 g) Camembert
2-3 TABLESPOONS Flour

Directions

1
Wash and halve the tomatoes. Peel and finely chop the onion. Clean, wash and pluck the lettuce smaller. Mix vinegar, salt, pepper and 1 pinch of sugar, add 1 tablespoon of oil. Mix everything
2
Mix breadcrumbs and pistachios. Whisk the egg, season with salt and pepper. Cut cheese into 12 corners. Turn the corners first in the flour, then in the egg and finally in the breadcrumbs. Press the breadcrumbs
3
Fry cheese corners in a coated pan in 2 tablespoons of hot oil from all sides until golden brown. Serve with salad. Serve with white bread and mango chutney
4
Drink: cool rosé wine