serves 2

Prep: 5 minutes

ingredients

• 200g Yarra Valley Cheese Camembert

optional toppings

– 2 heaped tbs truffled honey
– 50g walnuts, roughly chopped

– 50g pistachios, roughly chopped
– Seeds of half a pomegranate
– tbsp pomegranate molasses

– 1/4 cup real maple syrup
– 1/2 bunch fresh thyme

method

baked camembert

• Preheat oven to 180Cº
• Place Camembert wheel into a baking dish.
• Bake in oven for 15–20 minutes until soft and gooey inside.
• During or after Camembert is baking (as per your selected topping method below), dress with one of the optional toppings.

truffled honey and walnuts

• Approximately ten minutes before Camembert has finished baking, roughly chop walnuts, place on baking tray and toast for 5 – 7 minutes until golden.
• Drizzle honey over Camembert 5 minutes before it’s finished baking and return to the oven.
• Sprinkle toasted walnuts over Camembert once finished baking.

Pistachio and pomegranate

• Roughly chop pistachios and sprinkle over baked Camembert.
• Drizzle with pomegranate seeds and molasses.

Maple syrup and thyme

• Remove thyme leaves from stem and roughly chop.
• Place maple syrup in a small, heavy based saucepan on a medium heat and bring to a simmer for 1 – 2 minutes until it reaches a glaze consistency. This won’t take too long!
• Drizzle maple syrup over baked Camembert and garnish with thyme leaves.