Baked Camembert with Tiptree Hot Gooseberry Chutney
6-8
10 minutes
15 minutes
The Festive season is all about sharing food with family and friends and this easy dish is a crowd-pleaser, perfect for seasonal entertaining. I make baked Camembert every year at my Christmas party and there’s always a queue of people waiting to dip crudités or bread into the oozy cheese.
I always bake my Camembert using chutney, nuts and fresh herbs; I’ve loved this Tiptree Hot Gooseberry Chutney ever since I discovered it at a Tiptree Tearoom in Essex. A blend of gooseberries, redcurrants and spices, including chilli and ginger, this delicious chutney packs a warm spicy flavour without being too fiery. A real taste of Christmas✨
Ingredients
One Camembert
Tiptree Hot Gooseberry Chutney
Rosemary (chopped)
Hazelnuts (chopped), or your favourite nuts
Baguette
Olive or rapeseed oil
Vegetable crudités
Directions
Slice one Camembert in half horizontally and spread a thick layer of Tiptree Hot Gooseberry Chutney on top of one cut edge. Add some chopped rosemary and sandwich the top half back on.
Top with more chutney and some chopped hazelnuts, or any nut you fancy.
Slice a baguette into rounds and brush both sides with olive or rapeseed oil.
Place the Camembert in the centre of a baking stone or baking tray and place the baguette toasts around it.
Bake at 160° in a fan oven or 180° conventional oven for around 15 minutes until the cheese is oozing and the toasts are golden brown.
You could also bake this in an air fryer.Check halfway to check on the Camembert and flip the toasts. If the cheese is very ripe it won’t take very long to for the cheese to melt and the toasts might need a bit longer to bake.
