Camembert stuffed with nut and honey
15 min
Under an hour
Sezamo
O gustare elegantă și rapidă, perfectă pentru momentele când ai oaspeți sau vrei să te răsfeți cu ceva deosebit. Combinația dintre brânza Camembert cremoasă, nucile crocante și dulceața fină de caise, totul servit pe o felie de pâine cu maia rumenită, este pur și simplu divină. Mierea și rozmarinul proaspăt adaugă o notă aromatică ce completează perfect acest preparat sofisticat.
Ingredients
Preparation method
Ingredients overview
- 4 pcs of President Camembert Cheese
- 50 g of Yutto Pecans
- 50 g of Yutto Peeled Almonds
- 1 tablespoon of Kitchin Apricot Jam
- 4 slices of Sezamo Sourdough Bread
- 2 teaspoons of Miil Wildflower Honey
- 4 sprigs of Fresh Rosemary
Cut the Camembert cheese in half horizontally. In a small blender or food processor, place the pecans, almonds, and apricot jam. Blend until you obtain a homogeneous paste. Fill the cheeses with this mixture and put the halves back together.
Toast the sourdough bread slices in a dry pan or toaster until golden and crispy. Place the stuffed Camembert cheese, sliced, on top.
Drizzle the cheese with wildflower honey and sprinkle fresh rosemary needles for an intense aroma. Serve immediately while the bread is warm.
Chef's tip
For an even more intense aroma, you can bake the stuffed Camembert cheese in the oven for 5-8 minutes at 180°C, until it starts to soften slightly, before placing it on the toasted bread.
50 min
Under an hour
