Baked Camembert
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 40 g iner
- 1 chilli pepper (s)
- 200 g cranberry compote
- 500 g Camembert (s), firmer
- 10 tablespoon sesame seeds
- 10 tablespoon breadcrumbs
- 2 medium egg (s)
- salt and pepper
- 6 tablespoon flour
- oil
- 4 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Peel the ginger and core the chilli pepper. Finely dice both and mix with the cranberry compote.
- Cut the camembert into 1 cm thick slices or quarter the individual loaves.
- Mix the sesame seeds and breadcrumbs together. Whisk the egg and cream together and season with salt and pepper. First turn the camembert slices in the flour, then pull them through the egg and finally roll them in the breadcrumbs. It is advisable to roll the camembert twice in egg and breadcrumbs, this will make the crust thicker and the cheese will not drain as quickly.
- Heat the oil and fry the camembert slices over medium heat for 2 to 3 minutes on each side. Quartered pieces can also be fried very well.
- Serve with the spicy cranberries.
- Important: The camembert should be firm so that it is easier to bread and does not leak when frying.
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