Christmas Charcuterie Board with Baked Camembert
Ingredients
4 portions:
1 Camembert cheese
5 tbsp dried cranberries
5 sprigs rosemary
25 g walnuts
4 tbsp cranberry sauce
3 tbsp olive oil
0.5 tsp mustard
2 tbsp pumpkin seed oil
2 tbsp balsamic vinegar
0.25 tsp sugar
120 g lamb's lettuce
2 tbsp green Olives
2 tbsp walnuts
100 g round crackers
200 g green Grapes
200 g red grapes
150 g soft goat cheese
200 g Cheddar
250 g hard cheese
Rosemary for decoration
2 tbsp dried Apricots
3 tbsp pistachios with shell
salt
pepper
Instructions
Step 1
Preheat the oven to 200°C Circo Therm®. Roughly chop dried cranberries and walnuts, finely chop rosemary, and transfer to a small pot. Add cranberry sauce, 1 tbsp of balsamic vinegar, 1 tbsp of olive oil and heat up on Induction Hob heat setting 6 for approx. 3 minutes, until combined. Season with salt and pepper.
Step 2
Transfer Camembert to a lined baking sheet and bake in the preheated oven for approx. 20 min.
Step 3
In the meantime, to make the salad, add 2 tbsp olive oil, mustard, pumpkin seed oil, 1 tbsp balsamic vinegar, sugar, salt, and pepper to a large bowl and mix. Add lamb’s lettuce and toss well to coat with the dressing.
Step 4
Start by placing the cheese and grapes on a large (wooden) board or serving platter. Then, fill in the gaps with the smaller accompaniments you chose for your charcuterie board. Consider different heights, colours and textures to create a cohesive display. Enjoy!
