Camembert with Ruth Pretty Tomato Chilli Jam, Toasted Peanuts and Herbs
1 x 175g-200g round Camembert
30ml (2 tbsp) Ruth Pretty Tomato Chilli Jam
10g (1 tbsp) roughly chopped and toasted peanuts
1tsp roughly chopped coriander, parsley or chives
crusty bread or crackers
Preheat oven to 190°C.
Cut top rind off camembert, leaving the sides and base still intact.
Place camembert into a cheese baker and cut side facing upwards.
Spread Tomato Chilli Jam over the top and scatter with peanuts. Cover with lid.
Place in to pre heated oven and bake for 4-5minutes or until warmed through and soft but not melted.
Sprinkle with herb and serve warm with crusty bread or crackers.