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
- 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
- Fresh figs
- Fresh thyme
- Preheat Oven 200 C
- 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.
- 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.
- Spoon 2 heaped tsp Always Fresh quince paste into the centre of the cheese.
- Grind over some black pepper and strip 1-2 stalks of thyme sprinkling over the quince paste.
- 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.
- Slice pieces of quince paste. Poke a few slices in the cheese and leave some in top. Sprinkle a few salt flakes on top.
- Remove from the oven, leave in the baking paper and serve as part of your entertainment platter while still warm.
- 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.
Can be done with Brie cheese.