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ROSEMARY BAKED CAMEMBERT WITH
QUINCE JAM
Shopping list:
Le Rustique Camembert 250g
1
Sprigs of rosemary
5
Cracked black pepper
Quince jam
Crusty bread
Recipe:
Remove Le Rustique Camembert from its box & gingham paper.
Then pierce the top of the cheese with 5 small sprigs of rosemary.
Wrap the cheese in some foil paper to avoid any leak and place Le Rustique Camembert back in its box without the lid or in an oven proof ramequin.
Bake at 200°C, for 15-20 minutes.
Remove from the oven and crack a very small amount of black pepper.
Serve with a light red wine (e.g. Beaujolais), with a crusty baguette and a generous spread of quince jam, or to your liking.
Serving suggestion
Try a light red wine such as Beaujolais, Touraine, Gamay or a dry white wine such as Chardonnay.
