• Baked Camembert with a crunchy apple, fennel and hazelnut salad

    Serves: 4
    Cooking Time: 30 minutes + 2 hours for the apple chips

    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.

     

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