Karen Martini’s Camembert

Visually appealing platter with everyone's favourites featuring baked camembert cheese with quince paste
Cooking Time: 8 minutes. Preparation time 5 minutes. Makes: 4 serves

Ingredients

  • Always Fresh Dolmades
  • Always Fresh Green Olive Tapenade
  • Always Fresh Kalamata Olive Tapanade
  • Always Fresh Black Pitted Olives
  • Always Fresh Artisan Mixed Olives with feta

  • Always Fresh Stuffed Peppers
  • Always Fresh Baby Cucumbers
  • 
Always Fresh Sea Salt and Rosemary Grissini
  • Always Fresh Crustini
  • Always Fresh Quince Paste
  • Wheel of Camembert Cheese
  • Proscuitto, finely sliced
  • Bresaola – air dried salted beef, finely sliced
  • Walnuts
  • Fresh figs
  • Dates
  • Grapes
  • Fresh thyme

Method

  1. Preheat Oven 200 C
  2. Remove any wrapping / packaging from the Camembert. If it comes in a wooden box keep it. Sit the cheese on a square of baking paper.
  3. Using a small sharp enter from the top and cut all the way around to create a lid from the cheese. Carefully prize the cheese lid open.
  4. Spoon 2 heaped tsp Always Fresh quince paste into the centre of the cheese.
  5. Grind over some black pepper and strip 1-2 stalks of thyme sprinkling over the quince paste.
  6. Place the cheese lid back on and return the cheese in baking paper to the bottom of the box or a ramekin. It will fit snugly. Scrunch back the paper to ensure the cheese is exposed to the heat. Place on a baking tray and bake in the oven for 8 minutes. The cheese will become molten and oozey.
  7. Slice pieces of quince paste. Poke a few slices in the cheese and leave some in top. Sprinkle a few salt flakes on top.
  8. Remove from the oven, leave in the baking paper and serve as part of your entertainment platter while still warm.
  9. Arrange remaining platter ingredients on board using some bowls, small plates and cups whilst some ingredients should just be scattered to create a visually appealing platter with different heights and textures.

TIP

Can be done with Brie cheese.

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