Baked Camembert with chestnuts

Baked Camembert with chestnuts

Total: 20 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 539 kcal
, Fat: 38 g
, Carbohydrate: 21 g
, Protein: 27 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crunchy topping

40 g frozen peeled chestnuts, defrosted, finely chopped
30 g dried apple segments, finely chopped
20 g hazelnuts, finely chopped
1 tbsp rosemary, finely chopped
2 tsp liquid honey
1 tbsp rapeseed oil
salt to taste

Camembert

250 g Camembert
1 tsp liquid honey
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How it's done

Crunchy topping

Mix the chestnuts with all the other ingredients up to and including the salt.

Camembert

Place the Camembert on a baking tray lined with baking paper. Spread half of the chestnut mixture on top of the cheese, spread the rest on the tray.

To bake

Approx. 10 mins. in an oven preheated to 180°C. Remove from the oven, drizzle with honey, serve immediately. Serve with the remainder of the crunchy topping.

Good to know
Tip: Serve with potatoes or bread.

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