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Whisky & nut baked camembert

Whisky & nut baked camembert served with toasted sourdough

Whisky & nut baked camembert

Name: Whisky & nut baked camembert
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 8 as a starter or as part of a buffet
Ingredients: 2 x 250g camembert; 4 rosemary sprigs, torn; 4 thyme sprigs, torn; 50g mixed nuts chopped; 2 tbsp Scotch whisky; 3 tbsp maple syrup; soda bread or sourdough, to serve (optional)

Esther Clark

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Serves 8 as a starter or as part of a buffet

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.5 out of 5.21 ratingsRate

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Make this gooey baked cheese even more indulgent with the help of whisky, maple syrup and nuts. Serve with toasted sourdough for a fabulous sharing starter

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 x 250g camembert
4 rosemary

sprigs, torn
4 thyme

sprigs, torn
50g mixed nuts

chopped
2 tbsp Scotch whisky
3 tbsp maple syrup
soda bread

or sourdough, to serve (optional)

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Nutrition: Per serving

kcal248
fat17g
saturates9g
carbs6g
sugars5g
fibre0.1g
protein15g
salt0.9g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Chop the camembert into chunks and divide between eight ramekins. Mix the herbs with the nuts. Splash the whisky over the cheese, then top with nuts and drizzle over the maple syrup. Put on a baking sheet and bake for 15-20 mins or until soft. Serve with soda bread or toasted sourdough, if you like.

RECIPE TIPS

MAKE AS CANAPéS

Make slits in the whole cheeses, then put each one in an ovenproof dish. Mix the herbs with the nuts. Splash the whisky over the cheese and leave to soak in for 5 mins. Top with the nuts and maple syrup. Bake for 20 mins or until gooey. Serve with bread or crackers to dunk.

Recipe from Good Food magazine, November 2019

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A star rating of 4.5 out of 5.21 ratings

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