Possums Pantry & the Taste Buds
Weekly menus based on seasonal produce with recipes, shopping lists and more.
Possum's Recipe Book
Weekly Shopping and Pantry List
Baked Camembert with Mixed Leaf Salad
Photography by J C Hugo Richardson
1 Camembert
1 small glass white wine
1 sprig rosemary
Mixed salad leaves
Crusty bread or crackers of your choice
Pre-heat the oven to 180C(Fan)
Take the Camembert out of it's wrapper.
Put the unwrapped Camembert back into its box or Camembert baking dish.
Put a cross in the middle of the Camembert using a sharp knife.
Cut the cross to about half the depth of the cheese.
Pour enough wine on the top to cover the cheese.
Place the rosemary on top.
If you are using a dish put the lid on.
Place the cheese on a tray in the oven and cook for about 20mins.
Check to see if it is soft.
To serve; place the dish on a heatproof board in the middle of the table.
Place the salad in a separate bowl.
Allow everyone to serve them selves.
Cooks note: the Camembert can be placed in a microwave proof dish
and put in the microwave for 2mins and it will be cook perfectly.
This dish could be part of a larger brunch menu.
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