Camembert with Tomato Chilli Jam, Toasted Peanuts and Coriander

  • Camembert with Tomato Chilli Jam, Toasted Peanuts and Coriander

Camembert with Tomato Chilli Jam, Toasted Peanuts and Coriander

Description

(serves 3-4)

 

INGREDIENTS

 

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 leaves

crusty bread or crackers

 

METHOD

 

· 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 coriander and serve warm with crusty bread or crackers.