Baked Camembert with Chutney Sauce

Ingredients

• Camembert cheese 10 oz
• Garlic 2 cloves
• Rosemary 8 sprigs
• Olive Oil 5 fl oz
• White bread 10 oz
• Salt to taste
• Dried cranberries with sugar 0 oz
• Nuts 0 oz
• Cilantro 0 oz
• Ginger 0 oz
• Ground ancho chili pepper 1 piece
• Peanut Sprouts 1 tablespoon
• Meyer Lemon Juice 2 spoons
• Honey 2 spoons

Step-by-Step Guide

Step 1

Remove the packaging from the camembert and place it back in the box it was sold in. Make crosswise cuts in the cheese to a depth of 5 mm.

Step 2

Remove the tops of the flowers from four sprigs of rosemary, and strip the leaves from the other sprigs, leaving bare stems with the top flower cluster.

Step 3

Cut the bread into large cubes and thread them onto rosemary skewers. Lightly toast the bread skewers with a torch on all sides, then drizzle with olive oil, sprinkle with salt, and toast again. If you don't have a torch, you can dry the bread in the oven, also drizzling with oil and sprinkling with salt.

Step 4

Sprinkle the Camembert cheese with finely chopped garlic, insert rosemary florets, drizzle with olive oil, and place in an oven preheated to 355°F for 15-20 minutes.

Step 5

Finely chop the nuts and cranberries.

Step 6

For the chutney, blend together cilantro, finely chopped ginger and garlic, minced chili, peanuts, lemon juice, and honey. Season with salt to taste. If the sauce is too dry, add a little water.

Step 7

Serve the Camembert sprinkled with a walnut and cranberry crumble, accompanied by charred bread and chutney.