Baked Camembert with a crunchy apple, fennel and hazelnut salad
Ingredients
- Apple chips
- 2 apples, thinly sliced
- Salad
- 1 apple, halved and thinly sliced
- 1 fennel bulb, thinly sliced
- 50g hazelnuts, toasted and roughly chopped
- 4 x 100g round Camembert cheeses (select smaller ones for individual portions)
- micro leaves, to serve
- digestive biscuits, to serve
Instructions
1
Preheat the oven to 100°C. For the apple chips, line and grease a baking tray with baking paper. Place apple slices on the baking paper and dry out until apples are crispy, turning every 30 minutes, about 1 – 2 hours. Remove from the oven and increase the temperature to 200°C.
2
Combine the apple, fennel and hazelnuts in a bowl and set aside.
3
Just before serving, place the Camembert on a baking tray and cut a cross on the top through the white skin. Bake until soft and gooey, about 10 minutes.
4
Serve the warm Camembert with the fennel salad, apple chips, micro leaves and digestive biscuits.
